Can I counteract bitterness in apple sauce? I erred in making apple sauce by not coring and peeling the apples before cooking. Now I have a large quantity of bitter apple sauce. Is there anything I can add to counteract the tannic flavor?
There's a similar question on here about soup, and part of the advice holds true -- try spooning small amounts out into cups, and experiment with various things that are known to help mask bitterness (salty, sweet, and sour), and whichever works best use for the whole batch.

I wouldn't recommend dairy for apple sauce, though.