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
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.
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.
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.
PINK APPLESAUCE
For this recipe, you will need to use LOBO apples and watch the pretty pink color appear like magic! Not only beautiful, delicious too.
Provided by Chouny
Categories Sauces
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the apples in halves.
- Put apples, lemon juice, apple juice and lemon zests in pot.
- Cover pot and cook on low for 15 minutes, stir occasionally.
- When apples have softened, bring to a boil and reduce heat to a simmer for 15 minutes.
- Press applesauce through a strainer or a food mill.
- Add maple syrup, mix well.
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 FOR POTATO LATKES
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
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.
LEMONY PINK APPLESAUCE
Martha 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 adjusts the amount of sugar according to the sweetness of the apples.
Provided by Martha Stewart
Yield Makes approximately 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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