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Pink Applesauce

Martha developed this recipe when she discovered that lemon juice reacts with red-skinned apples and turns them pink. Use the reddest apples you can find and adjusts the amount of sugar according to the sweetness of the apples.

  • yield: Makes approximately 4 cups

Ingredients

  • 8 McIntosh apples, or other tart, red-skinned apples
  • 2/3 cup freshly squeezed lemon juice (about 4 lemons)
  • 1/4 cup sugar

Directions

  1. Step 1

    Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.

  2. Step 2

    Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.

  3. Step 3

    Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.

Source
Martha Stewart Living Television