Easy Pink Applesauce Recipes

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.

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

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.

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.

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.

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.

Steps:

• In a medium saucepan, combine apples and lemon juice. Cook over medium heat, stirring occasionally, until apples are soft and beginning to burst, 15 to 30 minutes, depending on variety of apples. Pass through a food mill fitted with the medium disk. Use immediately, or store, refrigerated, in a covered container for up to 1 week.

Steps:

• In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.