Pink Lady Applesauce
Applesauce isn’t just for kids — especially this kind. It’s Pink Lady applesauce.
If you’re not familiar with Pink Lady apples, you’ve gotta get out and get yourself some pronto. They have a pretty pink hue with some bright yellow working through.
Yes, they’re beautiful, but the taste is what’s going to keep you coming back for more. They’re so sweet with just enough tartness to round it out.
They’re great for baking, snacking, and obviously they’re great for applesauce. 🙂
Quite a few years ago I came across the recipe for Cooking Light magazine’s Eldress Bertha’s Applesauce, so this version is a modification of that. I was bowled over by how good it was, and it went fast!
I served it with pork chops….how 1970’s of me. The pork chops were spice-rubbed, at least, which is a bit more up to date. I got a hankerin’ to make it again this week because it had been a while, and it was just as good as I remembered.
Why homemade applesauce? The freshness and flavor are unbeatable. Don’t let peeling a few apples deter you…it’s really not time consuming at all.
You can always peel, core, and chop the apples ahead of time so you can throw it together during the hectic dinner hour. It doesn’t matter if they turn brown, since they’re going to get cooked.
I would advise you to double this recipe, because as I mentioned, it goes fast. This is so good, you may say your good-byes to store bought applesauce.
It will amaze you how something so simple to prepare will make people feel so special. 🙂
Pink Lady Applesauce
- 4 cups Pink Lady apples peeled and cored
- 1/3 cup water
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice about half a lemon
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Place all of the ingredients in a medium saucepan. Bring to a boil over medium heat, and reduce heat slightly. Cover and cook 30 minutes, or until the apples are very soft.
- Mash with a potato masher or the back of a spoon until the apple sauce is the consistency you desire. Serve and enjoy!
- Store in an airtight container in the refrigerator for up to 1 week.
- Adapted from Cooking Light Magazine.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.