>--> Red Hot Applesauce by Jo Ann <--<

INGREDIENTS:

10 Granny Smith Apples
 2 Cups Sugar
 1 6 oz. box Red Hots
 4 tsps. Cinnamon
 1 Lemon

DIRECTIONS:

Peel, core and slice apples; an apple corer works great.  
8-10 slices per apple is good.  As apples are cored and 
sliced, place in water with lemon, to prevent browning. 

Drain apples and put in large pot (Dutch oven size works
well.)  Add red hots, sugar, cinnamon and juice from 1/2
lemon.  Slice remaining half of lemon as thin as you can
and add to apples. 

Bring to a boil and simmer until apples are tender 
stirring occasionally, about 8-10 mins. Mash apples with 
potato masher, a few chunks are fine; you don’t want 
pureed commercial style mush! 

When apples are mashed, continue to simmer for 5 mins. to 
thicken.  If too runny, strain out some of liquid, but 
make sure sauce is nice and moist. 

NOTE:
Liquid from sauce you drain can be saved and is great to
glaze a ham or pork roast, which both go great with this 
applesauce as does all pork.  The red hots in this recipe
do not make it spicy, they only add color and flavor and 
wow!

*~* Special THANKS To Our Friend Jo Ann Cowart for this. *~*