Recipes Seasonal Recipes Fall Recipes Apple Recipes Martha's Pink Applesauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 19, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 1 hrs Yield: Makes about 6 1/2 cups We like to use a combination of McIntosh apples and deep-red varieties, such as Empire or Cortland. The former bring classic flavor and the latter a beautiful color. Ingredients 4 pounds McIntosh apples, quartered and cored 2 pounds red apples, such as Empire or Cortland, quartered and cored ¼ cup fresh lemon juice Directions Combine apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes. Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions. Variations White Applesauce: Peel apples before cooking.Sweet Applesauce: Add 1/4 cup sugar to apple mixture in step 1 before cooking. Print