Prep 30 mins
Cook 30 mins
Martha Stewart developed this recipe when she discovered that lemon juice reacts with red-skinned apples and turns them pink. Use the reddest apples you can find and adjust the amount of sugar according to the sweetness of the apples. Enjoy!
- 8 mcintosh apples, red-skinned apples or 8 other tart red apples
- 2⁄3 cup fresh lemon juice (about 4 lemons)
- 1⁄4 cup sugar
- Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
- Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
- Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.
Loved this recipe. Thank you!!!
I was really impressed how "pink" the applesauce turned out. I will be honest I was a skeptic but this does work and tastes wonderful! I do not have a sieve so strained it through the strainer and it gave me a nice consistency without being too "processed". I even used the skins in a stovetop potpourri with cloves and cinnamon for the remainder of day. Great recipe for homemade applesauce that is quick and foolproof! Thanks Nif for sharing with me in Went to the Market tag game.