Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pink Applesauce 3.0 (33) 1 Review 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 May 4, 2021 Print Share Share Tweet Pin Email Yield: Makes 1 cup, enough for 28 pancakes 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. Ingredients 1 ¼ pounds red apples (about 4), such as McIntosh or Macoun, unpeeled, cored and quartered 2 tablespoons water 1 teaspoon fresh lemon juice Directions 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. Print