Thanks. I'm just beyond impressed with it. It must be the varieties of apples, as you said, that make it so unique and awesome. I've been using fujis, honeycrisps, galas, mutsu/crispin...sort of whatever apples I would have normally noshed raw once upon an era ago. I note that galas and crispins make really creamy sauces...but I think I like the flavour of the fujis and honeycrisps best, just because they are my favourites.
Anyways, mostly its nice to find a dessert/snack/sidedish/minimeal that I truly love and loves me back and is especially homemade by me for me.
Warped, I know. I must be going through some sort of Snow White complex.
Kate, IBS-D.
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Re: Homemade applesauce & viscosity
