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Use unpeeled red-skinned apples to make this colourful sauce.
Wash apples thoroughly, cut in quarters. Remove and discard core, stem and blossom ends. Chop apples coarsely.
Place chopped apples in a saucepan with a heavy bottom, and add a small amount of water, just enough to prevent burning.
Heat over medium-high heat until water begins to bubble, reduce heat to low, cover pan, and cook, stirring occasionally, until apple pulp is very soft.
Remove from heat. Force apples through a sieve and discard skins.
Serve applesauce as is, or add sugar to taste.