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Pink Velvet Apple Sauce

December 1, 2011
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There is something so delicious about homemade applesauce AND it is an absolute cinch to make. The key to great tasting, silky smooth, pretty pink applesauce is the Cortland apple. When heated, the sweet/tart flesh melts to a uniform creamy consistency and leaving the skins on creates the beautiful pink color.

Pink Velvet Apple Sauce Recipe

Yield: Approximately 4.5 cups

Ingredient: 6 large Cortland apples, cored and cut into large chunks (that’s it!)

Procedure: Put apple chunks in a medium pot on the stove over medium high heat, cover. After a few minutes the apples will start to sweat and release their juices, give them a stir, turn the heat down to low and let them cook, covered for about 10 minutes. Stir and mash the apples to help distribute the pink pigment from the skins. You can call it a day at this point, or take it one step further and puree in a blender to incorporate and totally mask the skins (as I did). Keep applesauce covered in the fridge for up to one week.

For breakfast this morning I mixed my applesauce with whole-milk organic yogurt and added flax meal and wheat germ. The natural sweetness of applesauce makes a great alternative to sugar. Add a dollop to your morning oatmeal, to a smoothie as a snack, or alongside pork or game for dinner.

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One Comment leave one →
  1. LeeLee permalink
    December 16, 2011 3:15 am

    I was the lucky recipient of the 2nd jar and it was the most delicious apple sauce I’ve EVER eaten! The consistency was amazing. Thanks Han!

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