Karen's Pink Applesauce with Special Fall Apples
A lightly sweetened delicious applesauce using apples with pink interiors!
Servings: 8 1/4 cup servings
Equipment
- 1 quart pot, non-reactive
Ingredients
- 1 1/2 pounds Pink Pearl or Kissabel Apples* about 5 medium
- 1/2 cup filtered water
- 3 tablespoons pure cane sugar I use organic
Instructions
- Peel, core and chop apples in 1/2 inch pieces.Add them to a quart sized pot.
- Add 1/2 cup water and 3 tablespoons of sugar. Bring to a boil. Cover, and reduce to a simmer.Cook for 10 minutes, or until apples are mostly softened (might take a few more minutes.)
- Uncover and cook at a simmer for 3 minutes to thicken slightly.Cool, and store in an airtight container in the refrigerator. Will last up to 2 weeks.
Notes
Pink Apples:
Kissabel Rouge Apples are becoming more readily available, I found mine at my local Shoprite.
Pink Pearl Apples can be found at farmers' markets and orchards. I buy mine from Hidden Gem Orchards.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 62kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 91mg | Fiber: 2g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.1mg