Pink Apple Juice Food

HOMEMADE APPLE JUICE

Steps:

• Start by washing and then coring the apple to remove seeds. Cut the apples into slices. There is no need to peel the apples.
• Add the apples to the pot and add enough water to just cover them. Too much water and you'll have pretty diluted juice. This juice may come out a bit strong, but it's a lot easier to dilute the juice with extra water rather than trying to make the flavor stronger.
• Slowly boil the apples for about 20-25 minutes or until the apples are quite soft. Place a coffee filter or piece of cheesecloth in your fine mesh strainer and place over a bowl.
• Slowly ladle the hot juice/apple mixture into a fine mesh strainer and gently mash the apples. The juice will be filtered through the bottom into your bowl while the apple mush will be left behind. Place the mush in a separate bowl for later. Repeat this process until all of your juice is in the bowl.
• Taste the juice after it's cooled for a bit. You can add additional sugar or cinnamon depending on your preferences. Again, if the flavor is too strong, you can add water a little bit at a time to weaken the flavor.
• The apple mush you collected can easily be turned into applesauce by pureeing and adding a smidgen of sugar and cinnamon to taste.
• Keep in mind your homemade apple juice doesn't have any preservatives so be sure to keep it refrigerated and to use it within a week!

MARTHA'S PINK APPLESAUCE

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 APPLE LEMONADE

Steps:

• Mix the cranberry juice cocktail, apple juice, and lemonade concentrate in a 3-quart container; stir to blend.
• Add in water and lime juice; stir.
• Chill until very cold; serve over cracked ice.

PINK APPLE JUICE

Steps:

• Juice the ginger first, than the apples, beet, and lime.
• To your health!

PINK APPLESAUCE

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

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.