Spicy Pink Applesauce Recipes

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.

SPICY APPLESAUCE

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, covered, 25-35 minutes or until apples are tender, stirring occasionally. Remove from heat; mash apples to desired consistency. Serve warm or cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.

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.

PRETTY IN PINK APPLESAUCE

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

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.