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Pink Applesauce


A food mill separates the apples from their peels, but allows the rosy color of the skins to remain.

  • Yield: Makes 1 cup, enough for 28 pancakes

Source: Martha Stewart Living, December 2008


  • 1 1/4 pounds red apples (about 4), such as McIntosh or Macoun, unpeeled, cored and quartered
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice


  1. Place apples, water, and lemon juice in a medium saucepan. Cover, and cook over medium heat, stirring occasionally, until apples are very soft, 15 to 30 minutes. Pass apple mixture through a food mill fitted with a medium disk.

Cook's Notes

Applesauce will keep, covered and refrigerated, up to 1 week.

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