Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pink Applesauce 3.0 (33) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2021 Print Rate It 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. Rate it Print