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)
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.