Blushing Applesauce Recipe - Allrecipes.com
Blushing Applesauce Recipe
  • READY IN 55 mins

Blushing Applesauce

Recipe by  

"This applesauce is a pretty shade of pale pink because the apples are cooked in their skins."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
  2. Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
  3. Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2007

It was great! Nothing beats fresh applesauce in the fall. I recommending cutting the sugar in half, though. It was just a little too sweet.

 
Most Helpful Critical Review
Sep 30, 2011

This is very similar to my recipe. However the point of home made applesauce is to reduce sugar intake! Cook the apples for about an hour over low heat, or until fruit is mushy. Use food grinder to puree fruit and remove skins. Add cinammon while warm then refrigerate for best taste.

 

10 Ratings

Sep 29, 2007

Absolutely Fantastic!!! I didn't even add the cinnamon and nutmeg. It didn't need it. And the sweetness is just perfect. We ate it warm right after I made it.

 
Jan 21, 2010

this was soo good. I did however only use 1/2 cup of sugar, which was just enough! Yummy!

 
Nov 09, 2011

I always have and always will cook the apples with their skins on and then put them through a foley mill to finish. It's the way my mother made it and I have never liked applesauce made without the skins, whether home made or bottled store bought. I've used many different varieties of apples this way. The finished color varies with the type of apple used and the color of its skin.

 
Sep 05, 2011

This is not my favorite applesauce recipe though it was acceptable. I reduced the sugar by half and it was still VERY sweet. I think the extra step with the skins was too much labor for no blush. After I added the cinnamon, it turned a bit brown. If you like a very sweet applesauce this would do it though. Thanks for sharing.

 
Nov 02, 2013

I love leaving the skins on when making applesauce. I did cut the sweetener, adding honey instead of sugar. I think real maple syrup would work well too.

 

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Nutrition

  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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