Pretty in Pink Applesauce

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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).

Ingredients Nutrition


  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.


Most Helpful

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

Boomette April 19, 2011

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~

LifeIsGood October 10, 2008

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

Andi of Longmeadow Farm October 06, 2008

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