|Harvest Pink Lemonade|
I like using store-bought lemonade to make life easy on myself and for the fact that I usually find store-bought lemonade to be too sweet and too lemony...when cut with the pink apple juice rendered from the "leftovers" of your applesauce endeavor, it is just right.
I prefer Jonagold apples for making applesauce. The flavor is so spot-on that I don't add anything except apple cider while cooking. Good produce ultimately means less work for a better final product, so it's worth finding a local orchard and finding out what good sauce apples they grow.
I don't sieve my applesauce, as I think it's wasteful and I happen to like chunky applesauce. Most recipes give a yield of about 2 pints per 3 lbs of apples, but that's if you sieve. Unsieved, I got 11 pints from 10 lbs, or about 3 pints per 3 lbs of apples. I give the following recipe per 3 lbs. of apples, scale up as desired. I needed a 12 quart pot for 10 lbs of apples, and it took about 25 minutes for them to cook fully. The peels and cores from 10 lbs made 3 quarts of pink apple juice, or 6 quarts of pink lemonade. I froze the apple juice in quart-sized amounts.
And today's I Screw Up So You Don't Have To...if you make loads of applesauce and plan to can it in a water bath process, keep waiting jars in a pot of warm water. That way, when you put 2nd or 3rd batches of jars into the already-boiling water bath, nothing explodes. Just a friendly tip.
Lastly...bonus cocktail recipe! If you get cidered out, try a Chimayo...a surprisingly un-tequila-like mix of tequila, apple cider, lemon juice and cassis (and if you don't know what else to do with the cassis, try a kir or kir royale).