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Martha's Pink Applesauce

RECIPE

Martha's Pink Applesauce

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Marcus Nilsson

Directions

1.

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.

2.

Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in a refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions.

3.

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.

COOK'S NOTES

Variations

White Applesauce:Peel apples before cooking.

Sweet Applesauce: Add 1/4 cup sugar to apple mixture in step 1 before cooking.


Ingredients

  • 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