“No-Sugar Applesauce,” Ensign, July 1975, 42
Rose B. Tanner has formulated a recipe for applesauce that uses no sugar and may be used with over-ripe apples as well as some eating apples that ordinarily would not make tasty sauce.
Wash unpeeled apples, stem, remove seeds, and cut into small pieces. Cook in juice made with one can of frozen apple juice and one can of water. One cup of juice is needed for each quart of apples. Bring to a boil and simmer, covered, until apples are very soft, stirring occasionally. This takes 20 to 30 minutes. Put through a sieve. Add one tablespoon lemon juice. Mary Middleton, Hope Randell, visiting teachers, Fullerton, California