Red Hot Applesauce and Bonus Apple Cider Recipe

Peel apples, setting aside the peelings in a nice large pot. Core and slice the apples, putting the cores with the peelings that you just set aside. Put the sliced apples in a pot and almost cover with water. Cook apples (covered) over medium heat until the apples are tender. Pour the juice from the apples into the pot with the peelings and cores. Put the apples in a blender and blend until they have the consistency of apple sauce. Pour into a sauce pan and add red hots. Return this mixture to the stove and cook (covered) on medium-low for about 15 minutes or until the red hots are melted. Enjoy with the meal or as a dessert.

As an added bonus you can use the cores, peelings and juice to make APPLE CIDER. Add additional water to the pot until the peelings are covered. Cook on medium high until peelings are soft and tender and the cores are falling apart. Remove from the stove to cool. Using a cheesecloth (or similar material), separate the peelings and cores from the juice squeezing all of the juice out. You can now discard the peelings and cores. Put the juice back into the pot and add a couple sticks of cinnamon (whole). Cook over medium-low heat for about an hour. Chill and serve.