Page 1
Rotary
Food Mill
Easy Applesauce
For the best flavor and texture, cook apples with the skin on and then purée them
in a food mill. Makes about 3½ cups.
4 lbs. apples (8 to 12 medium),
unpeeled, cored, and cut into
rough 1½” pieces
1.
Toss apples, sugar, water and salt into a large, heavy-bottomed nonreactive
Dutch oven. Cover pot and cook apples over medium-high heat until they
begin to break down, 15 to 20 minutes, checking and stirring occasionally
with wooden spoon to break up any large chunks.
2. Process cooked apples through the food mill fitted with the medium disk.
Season with extra sugar or add water to adjust consistency as desired. Serve
hot, warm, at room temperature, or chilled. (Can be covered and refrigerated
for up to 5 days.)
¼ cup granulated sugar
1 cup water
Pinch table salt
R.S.V.P. International, Inc., Seattle, WA • Toll Free: 800-275-7787 VEG-3 01-05
Page 2
Rotary
Food Mill
crossbar
medium
3 Stainless Steel Disks:
FINE, 2mm: Use this disk for fruit jellies, sauces, berry fruit juices or baby food.
MEDIUM, 3mm: Use this disk for vegetable purées for soups and sauces. Also for
apple and cranberry sauce.
COARSE, 5mm:
coarse texture. Also great to use for riced potatoes or preparing tomatoes for sauce.
The 3 interchangeable disks are easy to insert:
1. Using slight pressure, press down on one end of the crossbar to unhook.
2. Insert desired disk into the grooves inside the bowl with the convex side of the
disk with flange, facing up.
3. Align the handle rod with the hole in the disk, then insert one end of the
crossbar until hooked. With slight downward pressure on the other end of the
crossbar, hook in the other end.
Use this disk for potato, squash, and vegetable purées with a
Make delicious tomato
sauce, applesauce,
baby food and
riced potatoes!
fine
R.S.V.P. International, Inc., Seattle, WA • Toll Free: 800-275-7787 VEG-3 01-05
Loading...