Red skinned apples are good for you! The peels are packed with health benefits. A raw apple with skin contains up to 332% more vitamin K, 142% more vitamin A, 115% more vitamin C, 20% more calcium and up to 19% more potassium than a peeled apple.
This applesauce is made with the peel on which gives it a red hue. After cooking the peel is removed via a sieve or food mill. Look for any tart apple with a red skin to achieve this look.
Rinse the apples, core and cut into pieces. Do not peel. Place apples in a saucepan, pour in water and cook covered until soft over medium heat, 5-6 minutes. Process apples in a food mill or press through a fine meshed sieve, pressing thoroughly so that only the skins remain in the sieve.
Season the applesauce to taste with a little sugar, let cool and serve lukewarm.