Pink Applesauce

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.


  • 1 ¼ pounds red apples (about 4), such as McIntosh or Macoun, unpeeled, cored and quartered

  • 2 tablespoons water

  • 1 teaspoon fresh lemon juice


  1. 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.

    Potato Pancakes with Pink Applesauce and Creme Fraiche

Cook's Notes

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

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