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Pink Applesauce

  • Yield: Makes about 2 1/2 cups


  • 3 pounds (about 6) McIntosh apples, quartered and cored (not peeled)
  • Juice of 1 lemon
  • 1 cinnamon stick (4 inches), broken in half
  • Pinch of salt
  • 1 to 2 tablespoons light-brown sugar (optional)


  1. 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.

  2. 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.

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