Lemony Pink Applesauce Recipes

20 MINUTE NO SUGAR PINK APPLESAUCE

Steps:

• Wash the apples well. Do Not Peel! Chop them into 1 inch pieces, discarding the core.
• Put the apples, cider, cinnamon and cloves into a heavy soup pot. Bring to a simmer, cover, and cook over medium heat for about 20 minutes, stirring often, until the apples are soft.
• Remove the spices, and then puree the apples in a food processor. I did this in batches so as not to overload the processor. You can puree the apples to a super smooth consistency, or keep some texture. I chose to retain a little bit of texture in mine.
• Refrigerate the sauce until needed. It will keep for a week in the refrigerator.

MARTHA'S PINK APPLESAUCE

Steps:

• Combine apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
• Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions.

PINK APPLESAUCE

Steps:

• Place apples, water, and lemon juice in a medium saucepan. Cover, and cook over medium heat, stirring occasionally, until apples are very soft, 15 to 30 minutes. Pass apple mixture through a food mill fitted with a medium disk.

LEMONY PINK APPLESAUCE

Steps:

• Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
• Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
• Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.

PINK APPLESAUCE

Steps:

• Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
• Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
• Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.

PINK APPLESAUCE

Steps:

• In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl.
• Serve the applesauce warm or chilled.

PINK APPLESAUCE

Steps:

• In a medium saucepan, combine apples, lemon juice, cinnamon, and salt. Cover, and cook over low heat, stirring occasionally, until the apples break down to a sauce-like consistency.
• Remove from heat, uncover, and let stand until apples cool slightly. Using tongs or chopsticks, discard skins and mash apples for a chunky consistency. Use immediately, or store refrigerated, in an airtight container for up to 1 week.