This 20 Minute Pink Applesauce recipe adds the perfect hint of sweetness to every meal, whether it’s a holiday feast or simple weeknight dinner ~ and just look at that pretty rosy color!
I had every intention of making pink apple butter for this post, but when I saw the beautiful apple puree, (after just 20 minutes of work!) I couldn’t bear to return it to the pot to cook down into a butter.
I spooned the simple sauce into a bowl and we enjoyed it with pork chops for dinner. I think I’m going to give this as gifts this year. It’s not only beautiful, it’s easy, healthy, and goes with everything. Who doesn’t love applesauce?
TIP: If you want to continue with making apple butter you would simply strain this sauce, return it to a pot, and cook it, stirring often, until it thickens to a spreadable consistency.
What makes pink applesauce pink? The apple skins, of course.
So it’s important to use nice deep red apples. Mine are Rome apples, but any nice tasting ruby red apple will do. Be sure to wash them well, then just remove the cores and chop them up.
TIP: If your apples don’t have quite enough pigment to turn your sauce pink, throw in a few fresh cranberries while the apples are cooking.
I like to cook my apples with a whole cinnamon stick and a few cloves for a hint of spice.
The flavor of pink applesauce isn’t very different from regular applesauce, but you can add subtle flavor in lots of ways, depending on the liquid you use, and any add ins to the pot. Another nice idea would be to use the seeds of a vanilla bean. (Ever since I made my Whipped Kabocha with Vanilla Bean I’m obsessed with using it in savory dishes.)
TIP: I cooked my apples in fresh apple cider, which provided just a touch of sweetness for this no added sugar recipe. If you like you can sweeten the sauce with sugar, brown sugar, honey, maple syrup, or any alternative sweetener you like.
Applesauce is one of those foods that has a universal comforting appeal, so it makes a perfect choice for holiday food gift giving.
It’s the classic accompaniment to so many different meals, but it can also be a wonderful baby or toddler food, or a soothing treat for anyone who’s under the weather. I love to mix it into yogurt for breakfast.
TIP: If you want to make a large batch as gifts, you can can this pink applesauce recipe. Make sure your sauce is at the boiling point before adding it to your canning jars, and process in a hot water bath for 20 minutes.
Ingredients
- about 3 pounds red apples (more or less)
- 1 cup apple cider
- 1 cinnamon stick
- 5 whole cloves (optional)
Instructions
- Wash the apples well. Do Not Peel! Chop them into 1 inch pieces, discarding the core.
- Put the apples, cider, cinnamon and cloves into a heavy soup pot. Bring to a simmer, cover, and cook over medium heat for about 20 minutes, stirring often, until the apples are soft.
- Remove the spices, and then puree the apples in a food processor. I did this in batches so as not to overload the processor. You can puree the apples to a super smooth consistency, or keep some texture. I chose to retain a little bit of texture in mine.
- Refrigerate the sauce until needed. It will keep for a week in the refrigerator.
don’t forget to pin it!
13 Comments
Tammy
August 14, 2017 at 12:56 amYour sauce looks awesome!
I found an apple tree where the apples have red red flesh! They would be better for spiced apples since they are quite sour but I imagine you could use a few of these little guys for added pink.
Sue
August 14, 2017 at 7:54 amOh wow, nice! I’ve heard of pink apples, and I’ve wanted to get my hands on some for a while now. You just inspired me to make a spiced apple sauce, Tammy ~ thanks!
Remy Bernard
January 1, 2017 at 5:07 pmThis looks amazing. Hopefully we still get the apple butter post at some point?? :)
Jennifer @ Seasons and Suppers
December 5, 2016 at 7:22 amWow! That colour is absolutely beautiful. I love apple sauce but haven’t made any in ages. You have inspired me to cook up a batch :)
Jane
December 4, 2016 at 1:18 pmHi Sue! I think there is a word or two missing from the final tip for gifting?
Laura | Tutti Dolci
December 3, 2016 at 9:51 pmSo pretty, Sue! I love the idea of gifting this at the holidays!
Sue
December 4, 2016 at 11:11 amI meant to photograph it in a pretty Weck jar :)
Ruth
December 3, 2016 at 11:18 amMom used to make pink applesauce for my babies. They wanted Nana”s sauce until Toddlerhood. She used Stayman Winesap. So good
Sue
December 3, 2016 at 11:37 amWhat a great memory, Ruth. This is the first time I’ve had it and I’m hooked!
Susan
December 3, 2016 at 11:18 amThis recipe reminds me of when I used to make applesauce from the apples on my three trees. If I left them on the trees long enough, the applesauce needed no sweetening. But mine never came out pink – maybe because I used an antique variety of green/golden apple (Grimes Golden). You’ve made me want applesauce again…
Sue
December 3, 2016 at 11:38 amI hope you do, Susan ~ do you still have the trees?? You can add a few cranberries to your batch next time.
Tricia @ Saving room for dessert
December 3, 2016 at 9:30 amThis is just absolutely beautiful. Healthy, easy, colorful and no doubt delicious. Thanks for your brilliant recipe!
Sue
December 3, 2016 at 9:53 amMy mom used to serve applesauce a lot with our dinners, but the homemade stuff is really on a different level altogether. I think kids will go wild for this.