By using Pink Lady apples, the fun orange-pink color and tart flavor of this applesauce recipe is not the only thing that makes it great.
- Yield6 servings
- Prep time
- Cook time
- Total time
- In CategoryApples, Spreads & Sauces.
- Wash your Pink Lady apples thoroughly. I soak them in a white vinegar-water solution and scrub them gently with a brush. Then, rinse the apple with water and let air dry.
- Cut apples in quarters around the core. Then, cut the apples again into two-inch squares.
- Place the apples in a saucepan. (I used a medium-size saucepan to make this sauce with 6 apples.)
- Add just enough water to the saucepan to prevent the skin of the apples from sticking to the bottom of the pan. Apples are high in water content so you don’t need or want much added water. (For 6 apples, I used about 1/3 cup of water). Put the lid on the saucepan.
- Cook the apples on medium-high heat until they are soft, but not mushy (about 10 minutes). Stir the apples at two minute intervals while you cook.
- Allow the apples to cool, then puree in a high-speed electric blender until you achieve your desired sauce consistency (chunky or smooth). Now, you’ll see the soft orange-pink color of the applesauce, which was made possible by the apple’s skin.
- Place in a glass container, add cinnamon or other fall spices to taste if you wish, and enjoy! I used quite a bit of Pumpkin Pie spice to add a little cinnamon-nutmeg flavor to mine.
Note: Because this applesauce recipe has no added sugar, or preservatives, it should be enjoyed within 7 days of making. Freezing it is another option. Also, if making this sauce for very young children, you’ll want to puree the skins to nothing, or push the apples through a food mill/sieve to remove the skin.