Martha's Pink Applesauce

Name: Martha's Pink Applesauce
Prep time: 15 min
Total time: 1 h
Yield: Makes about 6 1/2 cups
Ingredients: 4 pounds McIntosh apples, quartered and cored; 2 pounds red apples, such as Empire or Cortland, quartered and cored; 1/4 cup fresh lemon juice

Recipe photo courtesy of Marcus Nilsson

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.

1 hour 15 mins Makes about 6 1/2 cups

Total Time Prep Yield

Ingredients

4 pounds McIntosh apples, quartered and cored
2 pounds red apples, such as Empire or Cortland, quartered and cored
1/4 cup fresh lemon juice

Directions

1. 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.
2. 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.