Valentine’s Day is right around the corner, and in the world of apples, that means it’s the Pink Lady® brand apples time 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 around 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.

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, applesauce recipe. The result was too easy and pretty not to share. This homemade Pink Lady applesauce is the perfect sweet-tart treat for kids to enjoy on Valentine’s Day, or any day.

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.

How to Make Homemade Pink Lady Applesauce:

  • 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.