Pretty In Pink Applesauce Recipes
20 MINUTE NO SUGAR PINK APPLESAUCE
This 20 Minute Pink Applesauce recipe adds the perfect hint of sweetness to every meal, whether it's a holiday feast or simple weeknight dinner ~ and just look at that pretty rosy color!
Provided by Sue Moran
Categories Side Dish
Number Of Ingredients 4
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
We like to use a combination of McIntosh apples and deep-red varieties, such as Empire or Cortland. The former bring classic flavor and the latter a beautiful color.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Time 1h
Yield Makes about 6 1/2 cups
Number Of Ingredients 3
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
Martha Stewart developed this recipe when she discovered that lemon juice reacts with red-skinned apples and turns them pink. Use the reddest apples you can find and adjust the amount of sugar according to the sweetness of the apples. Enjoy!
Provided by Nif_H
Categories Apple
Time 1h
Yield 4 cups
Number Of Ingredients 3
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.
PRETTY IN PINK APPLESAUCE
This homemade applesauce has a delicious, clear apple taste accented with a little nutmeg, a nip of lemon, and bit of cranberry juice . Use some of the apple peelings to make the applesauce nice and thick (and remember to dig them out before serving).
Provided by EdsGirlAngie
Categories Apple
Time 1h25m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Peel the apples, reserving the peels of 6 of them.
- Quarter and core the apples.
- Combine all ingredients in a large saucepan; bring to a boil then reduce heat.
- Simmer mixture until apples are soft and you can mash them down into applesauce, about 45 minutes to 1 hour.
- Remove from heat and cool.
- Remove peels from the applesauce and discard them.
- Mash applesauce a bit more if you wish (I like mine a bit chunky), then refrigerate until ready to serve.
- If you like, you can make extra applesauce and spoon into sterilized pint jars, seal and process in a boiling water bath for 15 minutes.
PINK APPLESAUCE
My grandfather like spicy cinnamon applesauce. My mom came up with the idea of adding red hots to the applesauce that we canned for him every fall. They make the applesauce a pretty pink and give it a spicy cinnamon flavor.
Provided by Marsha Gardner
Categories Fruit Salads
Number Of Ingredients 3
Steps:
- 1. Place apples in a saucepan with a small amount of water. Cover and cook slowly until tender.
- 2. Add sugar and red hots, using more or less sugar to taste, and continue cooking until sugar and red hots are dissolved. Beat if you like smooth or leave chunky.
PINK APPLESAUCE
A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup, enough for 28 pancakes
Number Of Ingredients 3
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.
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- Set out your largest pot - I use my Le Creuset Dutch oven. Set your food mill on a large heat resistant mixing bowl, such as aluminum, with the middle size grater disk in place. Set a second medium heatproof bowl on the counter with a rubber spatula next to it.
- Prepare the Apples: Rinse the apples and plums well and set on a cutting board. Using a sharp knife, quarter the apples and place in the pot. There is no need to chop, peel or core them if you have a food mill. Halve the plums and discard the pits. Add them to the pot. Sprinkle the fruit with the sugar and salt. If you want to use a cinnamon stick for flavoring, tuck it into the pot or sprinkle ground cinnamon or nutmeg over the fruit.
- Add enough water or juice to come about 1/2 inch up the pan. The apples will give off a lot of water so you only need enough to get the cooking started. Don't worry if the fruit mounds above the edge of the pan. As the apples cook, they will collapse and the pile will shrink.
- Cook the Apples: Place the pan over medium-high heat. When the liquid has come to a boil, reduce the heat to medium. You want the liquid at a low boil. Let the apples cook, stirring occasionally, until completely softened, about an hour. The timing will depend on the size of the apples and the size of your pot. Press on the apples occasionally with a spoon to judge their softness, moving firmer pieces under the liquid in the bottom of the pot.
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- In a medium pot, place apples, water, lemon juice, salt and sugar and bring to a boil. Reduce heat to medium-low and cover. Allow apples to cook, stirring occasionally until they’re tender and start to break down, about 15-30 minutes depending on how chunky you prefer them. Remove pot from heat. For a slightly chunky applesauce, mash the apples using a potato masher, fork, or pastry cutter. For a smooth applesauce, blend using an immersion blender or food processor.
- Applesauce will keep for one week in an airtight container in the refrigerator, or for a few months in the freezer.
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- Place apples, cider, cinnamon and sugar into a heavy pot. Bring to a slow boil over medium heat, then reduce to a simmer, cover tightly and cook for 20-25 minutes, stirring often, until the apples are soft.
- Remove the cinnamon stick and puree apples in a food processor. Refrigerate until needed, for up to one week in an airtight container.
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