Rating: 3 stars
33 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 3

A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.

Martha Stewart Living, December 2008

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 1 cup, enough for 28 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

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Reviews (1)

33 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
10/01/2017
I love that we can skip peeling the apples, I make this one every year.