Originally published in January 2015; updated December 2022.

stemilt pink lady apple harvestIt’s time for Pink Lady® apples to shine!

This pink-skinned apple has a zippy tart flavor, crisp bite, and effervescent finish. It’s as pretty as it is refreshing, and one of the more versatile apples  thanks to its firm skin and dense flesh. Because of that versatility, Pink Lady apples are known to standout in salads, pies, baking, as a fresh snack, and now…homemade applesauce.

Let’s get colorful!

The sweet yet predominately tart flavor of Pink Lady apples make it a favorite apple among kids. And it’s hard to find a snack that more kids agree on than applesauce. With extra Pink Lady apples on hand, I decided to combine these two kid loves using my tried and true no-sugar added, homemade, all-natural, easy homemade applesauce recipe. The result was too pretty not to share.

987 987 PinkLady Applesauce 01

How to Make Easy Homemade Applesauce:

  1. 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.
  2. Cut apples in quarters around the core. Then, cut the apples again into two-inch squares.
  3. Place the apples in a saucepan. (I used a medium-size saucepan to make this sauce with 6 apples.)
  4. 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.
  5. 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.
  6. 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.
  7. 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, you should enjoy it 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.

Pink Lady apples with slices.Enjoying the End Result!

The fun orange-pink color and tart flavor of this applesauce recipe is not the only thing that makes it great. By not adding sugar and keeping the skin of the apples on, this “just apples” applesauce is a healthy snack for kids (and adults too)! It’s only made up of sugars from the apples and because the skin is kept on, contains the many valuable nutrients found in an apple, including fiber, vitamins C and A, and antioxidants.

And don’t forget to let us know what apples you believe make some of the best homemade applesauce!

Ingredients

  • 6 Stemilt Pink Lady® apples
  • 1/3 cup warm water
  • Cinnamon to taste

The fun orange-pink color of this easy homemade applesauce recipe comes from using Pink Lady® Apples.

Rate this recipe:
1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 3.88 out of 5)
Loading...
  • Yield
    6 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
    Breakfast, Snacks,

Instructions

  1. Wash your Pink Lady apples thoroughly. (I soak them in a white vinegar-water solution and scrub them gently with a brush).
  2. Then, rinse the apple with water and let air dry.
  3. Cut apples in quarters around the core.
  4. Then, cut the apples again into two-inch squares.
  5. Place the apples in a saucepan. (I used a medium-size saucepan to make this sauce with 6 apples.)
  6. 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).
  7. Put the lid on the saucepan.
  8. Cook the apples on medium-high heat until they are soft, but not mushy (about 10 minutes).
  9. Stir the apples at two minute intervals while you cook.
  10. Allow the apples to cool, then puree in a high-speed electric blender until you achieve your desired sauce consistency (chunky or smooth).
  11. Now, you’ll see the soft orange-pink color of the applesauce, which was made possible by the apple’s skin.
  12. 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).

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.

    Nutritional Information

    Per Serving

    • Calories: 117
    • Fat Content: 0.4g
    • Cholesterol Content: 0mg
    • Sodium Content: 2mg
    • Carbohydrate Content: 31.1g
    • Fiber Content: 5.6g
    • Sugar Content: 23.2g
    • Protein Content: 0.6g