Stu's Pink Applesauce

Apples remind me of my boys when they were small…all rosy cheeks from running wild.

We took them apple picking in the fall, ate fresh donuts hot from the fryer and tasted new cider. A bushel of red Macintosh always came home with us and Stu loved the applesauce I’d make….it was pink from leaving the skins on.

I made applesauce again today. That brought the memories back. It made me smile. I feel happy.

Stu’s Favorite Pink Applesauce

Makes approximately 4 cups

3# Macintosh apples, cored, skin on, cut into ¼’s

2/3 cup cold water

1/8 teaspoon allspice

1/8 teaspoon ground clove

1 cinnamon stick

1/4 cup sugar

Pinch of salt

1 tablespoon sweet butter

The quantities of sugar and water will vary based on how sweet and juicy the apples are. Half way through the cooking taste it and add more sugar if you want a sweeter result. Do the same with the water. If you like a looser applesauce add more water, a tablespoon at a time. The applesauce will thicken as it cools so don't fret if it looks a little loose.

Choose a heavy duty pot with a tight lid.  (I use my 5 quart le Creuset---it's older than my boys and is still in great shape).

Add everything at once and stir. Put the pot over medium heat and bring the mix to a boil. Cover and adjust your heat to keep everything at a gentle boil.

Cook for about 20 minutes----stirring occasionally---until the apples are soft and easily mashed.

Remove from the heat and check seasonings. Adjust as needed. If you are adding more sugar, spices or water at this time, return the applesauce to the heat and cook, covered, another 5 minutes. 

Remove from the heat, uncover and cool, in the pot, for about 15 minutes. (Do this to avoid burns. Hot applesauce hurts!)

Put the applesauce in a food mill and puree to remove skins and any stray seeds.

Cover and chill. Lasts for one week in the refrigerator or can  in a water bath canner for 20 minutes. I use 1/2 pint jars so I can enjoy Stu's pink applesauce as a snack.

Pink Applesauce---Enjoy!