Monday, March 2, 2009

Homemade Pink Applesauce

pink applesauce, homemade applesauceHow do you get your kids to eat those last locally grown organic apples left abandoned at the bottom of the fruit bowl...

the ones that have aged to the point where they're starting to get a little, uh, "squishy"?
Make Pink Applesauce!


I started with 5 Rome apples. See how the skin is rippled? Yes I know, ripply skinned apples are not very appetizing, but I thought maybe that red skin of theirs might lend some of that rich color to a much more appetizing, perfectly pink applesauce.


So I cored and chopped the apples into approximately 1-inch chunks. Put them in a pot with
about 1/2 cup water over medium heat; stirring and smooshing every now and then.


After about 10 minutes the apples were softening nicely, but I noticed the skins weren't looking so good... their ruby red color was fading fast, completely disappearing in a few places.

Uh oh, was I about to have an even less appetizing mess on my hands? Only time would tell, so I kept cooking, and stirring, and smooshing for another 15 minutes. Yuck is what I was thinking, but....


I let the mucky mixture cool and then I put it through the medium disk of a hand held food mill (great gadget, by the way).


And Voila! The most cheerful and yummy applesauce imaginable! Sadly, 5 apples only made about a pint of applesauce, but the 6 of us had a good time sharing it. If you make a large batch, it freezes very well.

Oh, I almost forgot to mention that this applesauce was perfectly sweet without adding any additional sugar. I'll definitely be doing this again!

13 comments:

  1. I love making my own applesauce but don't seem to do it very often.

    Yours turned out very pretty.

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  2. What a pretty sauce!!! I love anything pink. Thanks for joining me for the Flashback :-)

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  3. Pretty applesauce! Great idea, I never think to do that when the apples start to get like that! Came over from Suzy's Flashback, great post! We love applesauce!

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  4. Looks good - thanks for sharing. I have never made homemade applesauce.

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  5. I remember this beautiful pink applesauce post. This is a good time of year to make some.

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  6. Hi,
    I might just have to try this soon with the forgotten apples in the crisper!

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  7. This looks so yummy! I eat an apple every day. I'll have to try making some applesauce. Thanks for the lesson. ~ Sarah

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  8. Hi Patricia...

    So nice to see you again this week for Sunday Favorites, my friend! Ohhhh...yummy! I love applesauce and I'm especially fond of homemade applesauce! Girl, the fact that it's pink even makes it more appetizing! Hehe! Love it! Thanks for sharing the "how to's" with us!

    Warmest wishes,
    Chari
    PS...I took care of your pot roast link for you! Hmmm...I thought about leaving it since that was such a great post! Thanks for all the sweet compliments on my pink depression glass!

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  9. Hey Girlfriend...

    Just me again...but I wanted to come back by and tell you thank you for giving me the "heads up" about keeping the pink depression glass out of the sunlight! Mine doesn't see any direct sunlight so guess it'll be fine! I had never heard that before but certainly could see how the sun could effect the coloring! Thanks for the tip!!!

    Chari

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  10. Oh my! I did an applesauce post awhile back -- same method, food mill and all! This is how my Mom taught me to make applesauce ... no waste! And it does get to be a lovely pink color. I missed this the first time around, but it's fun to see it now -- next time, make MORE! :-)

    I don't sweeten mine, either.
    It's perfect applesauce weather, too.

    Cass

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  11. Yummy! What a beautiful photo, good enough to eat. I love applesauce too -- one of the things I made when we had a houseful of kids -- not so much anymore. but your pictures make me want to again.

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  12. That was a lot of work for four little measly apples!

    Oh, it does do my heart SO MUCH GOOD to see someone use Voila correctly instead of that awful imposter Wallah!!!!

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  13. Great idea! Did you use cinnamon or anything like that to flavor?

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