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Blushing Applesauce

Rated as 4.5 out of 5 Stars
23

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

55 m servings 179
Original recipe yields 10 servings

Directions

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  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.

Nutrition Facts


Per Serving: 179 calories; 0.4 47.1 0.6 0 3 Full nutrition

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Reviews

Read all reviews 16
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

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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.

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...

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.

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

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...

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...

Great recipe! I actually use a variety of apples to achieve a more blushed look (and for taste). I only cook for about 15-20 and use my NutriBullet to puree, as we prefer a more solid texture. I...

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.

I made this exactly by the recipe except that I used Gala apples. I left the skins on and when the apples were tender, I pureed them, skins and all, with my stick blender. So easy and absolute...