Pink Applesauce

Leaving the skins on imparts a lovely pink color to this applesauce. We use the Velox tomato press to process the apples, and it is very quick and easy, although a food mill will also work. One of the secrets for thick, creamy applesauce is to add very little water to the apples - although you do have to watch them so that they don't scorch.

Ingredients

• 5 lbs MacIntosh apples, quartered and cored, but not peeled
• 1/4 cup water
• zest and juice of 1/2 lemon
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Add apples, water, lemon zest and juice and salt to large pan.
2. Cook covered over low heat until apples are mushy. Add more water if necessary to keep apples from scorching.
3. Allow apples to cool.
4. Put through food mill or tomato press. This will seperate the peels, which can then be discarded.
5. Stir in sugar, cinnamon and nutmeg
6. Return applesauce to pan, cover and simmer for about 5 minutes or until the sugar is melted, lowering the heat further toward the end to avoid burning.

Ginny's Recipe