Pink Applesauce Recipes

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20 MINUTE NO SUGAR PINK APPLESAUCE



20 Minute No Sugar Pink Applesauce image

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

about 3 pounds red apples (more or less)
1 cup apple cider
1 cinnamon stick
5 whole cloves (optional)

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.

APPLESAUCE



Applesauce image

An easy, quick applesauce recipe. I have doubled it and canned it so we always have some on hand. My family loves it.

Provided by JACKSWIFE

Categories     Side Dish     Applesauce Recipes

Time 35m

Yield 4

Number Of Ingredients 5

6 cups apples - peeled, cored and chopped
¾ cup water
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup white sugar

Steps:

  • In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 51 g, Fat 0.3 g, Fiber 4.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2 mg, Sugar 44.5 g

PINK APPLESAUCE



Pink Applesauce image

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

8 mcintosh apples, red-skinned apples or 8 other tart red apples
2/3 cup fresh lemon juice (about 4 lemons)
1/4 cup sugar

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



Pink Applesauce image

Yield Makes about 4 cups

Number Of Ingredients 3

3 pounds McIntosh apples (about 8) cored and quartered
1/2 cup fresh lemon juice
1/2 cup sugar

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.

MARTHA'S PINK APPLESAUCE



Martha's Pink Applesauce image

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

4 pounds McIntosh apples, quartered and cored
2 pounds red apples, such as Empire or Cortland, quartered and cored
1/4 cup fresh lemon juice

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



Pink Applesauce image

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

1 1/4 pounds red apples (about 4), such as McIntosh or Macoun, unpeeled, cored and quartered
2 tablespoons water
1 teaspoon fresh lemon juice

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.

PRETTY IN PINK APPLESAUCE



Pretty in Pink Applesauce image

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

9 mcintosh apples
1 1/2 cups cranberry juice cocktail
2 tablespoons sugar
1/2 lemon, juice of
1/4 teaspoon nutmeg

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.

FRESH APPLESAUCE



Fresh Applesauce image

Provided by Florence Fabricant

Categories     condiments, side dish

Time 25m

Yield 1 cup

Number Of Ingredients 3

1 pound apples, the sweeter the better
1/2 cup water
Honey to taste (optional)

Steps:

  • Roughly cut up the apples without peeling or coring them and place them in a heavy saucepan with the water.
  • Cover and cook slowly, until the apples are soft, about 20 minutes.
  • Force the apples through a sieve into a bowl. If desired, sweeten the applesauce to taste with honey.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 24 grams

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