Pink Applesauce

Author: Canadian Living

Cooking the tangy applesauce with the apples skins makes it a pretty pink. To be served with Golden Latkes recipe

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 6 McIntosh appIes (2 lb/1 kg)
  • 6 Empire_apples (2 lb/1 kg)
  • 1/4 cup apple cider
  • 1/4 cup apple juice
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon

Method

Core and slice apples. In large saucepan, bring apples, cider, sugar, lemon juice and cinnamon to boil; cover and simmer over medium-low heat until tender, about 30 minutes.

Press through food mill or sieve to remove skins. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)

 

Nutritional facts Per serving: about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 18.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 5 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pink Applesauce

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