Marthas Pink Applesauce Food

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

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

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

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

Ingredients

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

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

Ingredients

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.

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