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Pink Pearl Applesauce

A stove top applesauce made with Pink Pearl apples. If you cook with the skin on you get a rosy, peach color, if you cook them them peeled the sauce will be more light pink in color.


  • Any amount Pink Pearl apples cored remove, peeled (optional)
  • water


  • Slice the apples into quarters with the core removed. If you have a food mill or sieve you don't need to peel the apples.
  • Add the apples to a pot with enough water to cover the bottom of the pan. I usually use about ¼ to ⅓ cup.
  • Bring to a boil. Reduce to medium heat and cook until the apples are soft. Add more water if needed so you don't burn the apples.
  • Once the apples are soft (you can easily smash them with a spoon) remove the heat. Allow to cool for a few minutes before running through a sieve or food mill. If you peeled them, you can just mash the sauce with a potato masher.
  • If the sauce is too thin, put it back on the heat and reduce the moisture content until your desire consistency.