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
This recipe for pink apple sauce is a colorful, tasty snack that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
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.
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 MERINGUE TART WITH HAZELNUT COOKIE CRUST
Steps:
- Make applesauce filling:
- Quarter and core apples (do not peel). In a 5-quart saucepan simmer apples, uncovered, with remaining filling ingredients 2 hours, or until mixture is reduced to about 3 3/4 cups. (Stir mixture frequently during last 30 minutes of cooking to prevent scorching.) Force mixture through a food mill fitted with coarse disk or a medium-mesh sieve into a bowl, discarding solids, and chill. Applesauce may be made up to 3 days ahead and chilled, covered.
- Preheat oven to 375°F.
- Make cookie crust:
- In a food processor grind hazelnuts fine with sugar, flour, and salt. Add butter and pulse mixture well. Add yolk mixture, 1 tablespoon at a time, pulsing after each addition, and pulse mixture until it forms a dough. Press dough onto bottom and up side of a 10-inch tart pan with a removable fluted rim. Bake crust in middle of oven 25 minutes, or until browned lightly, and cool in pan on a rack. Crust may be made 3 days ahead and kept, covered, in a cool dry place.
- Spread applesauce onto crust.
- Preheat oven to 450°F.
- Make meringue:
- In a bowl with an electric mixer beat egg whites with a pinch salt until they hold soft peaks. Add sugar gradually, beating whites until they hold stiff peaks.
- Transfer meringue to a pastry bag fitted with a 1/2-inch star tip and pipe some in a lattice pattern over filling. Pipe remaining meringue onto edge of tart to make a decorative border.
- Bake tart in middle of oven 10 minutes, or until meringue is golden, and chill 30 minutes or up to 3 hours.
- To toast and skin hazelnuts:
- Preheat oven to 350°F.
- In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.
PINK APPLESAUCE
Yield Makes about 4 cups
Number Of Ingredients 3
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
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.
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- Wash the apples well and do not peel them. The skin is what gives this sauce its beautiful pink colour.
- 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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