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Pink Applesauce for Potato Latkes

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, December 2005


  • 3 pounds red apples, such as Macintosh or Macoun, quartered and cored
  • Juice (about 2 tablespoons) of 1 lemon


  1. In a medium saucepan, combine apples and lemon juice. Cook over medium heat, stirring occasionally, until apples are soft and beginning to burst, 15 to 30 minutes, depending on variety of apples. Pass through a food mill fitted with the medium disk. Use immediately, or store, refrigerated, in a covered container for up to 1 week.

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