Pretty in Pink Applesauce

Submitted by EdsGirlAngie

"This homemade applesauce has a delicious, clear apple taste accented with a little nutmeg, a nip of lemon, and bit of cranberry juice . Use some of the apple peelings to make the applesauce nice and thick (and remember to dig them out before serving)."

 

• Ready In: 1hr 25mins
• Ingredients: 5
• Yields: 2 cups

ingredients

• 9 mcintosh apples
• 1 1⁄2 cups cranberry juice cocktail
• 2 tablespoons sugar
• 1⁄2 lemon, juice of
• 1⁄4 teaspoon nutmeg

directions

1. Peel the apples, reserving the peels of 6 of them.
2. Quarter and core the apples.
3. Combine all ingredients in a large saucepan; bring to a boil then reduce heat.
4. Simmer mixture until apples are soft and you can mash them down into applesauce, about 45 minutes to 1 hour.
5. Remove from heat and cool.
6. Remove peels from the applesauce and discard them.
7. Mash applesauce a bit more if you wish (I like mine a bit chunky), then refrigerate until ready to serve.
8. If you like, you can make extra applesauce and spoon into sterilized pint jars, seal and process in a boiling water bath for 15 minutes.

Reviews

[Boomette]

This is a wonderful applesauce. The only change I made was to used cinnamon instead of nutmeg. Thanks EdsGirlAngie :) Made for I Recommend tag game

 

[LifeIsGood]

I just thought this was great applesauce. I did add more sugar - about 3 heaping tablespoons - because the cranberry can be somewhat tart. With the added sugar, I thought it was perfect. My kids like to sprinkle cinnamon over the top. I like my applesauce smooth, so I mashed it very well. I recommend keeping the peelings , used in the cooking of the applesauce, long and as intact as possible. These would be easier to fish out of the finished product. I will definitely be making this again. My kids loved it. Thanks! ~Made for Think Pink 2008 - breast cancer awareness month~

 

[Andi Longmeadow Farm]

Divine and so nice and apple-ly. The cranberry (I used a combination of raspberry/cranberry) juice used here really brings the apple combination to the top. I did add extra sugar (to a full 1/4 cup) and reduced the nutmeg because I didn't want the nutmeg to overpower the sauce itself. I left the apples somewhat chunky, and put a couple of the red/skins from the apples in to give it a real rich pink color. Next time I might add a bit of cinnamon and a couple drops of vanilla. Wonderful recipe! Made for *Think Pink* (Breast Cancer Awareness Month) Fall 2008