Best Pink Applesauce Recipes

PINK-APPLESAUCE TART

Steps:

• Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Fit into a 10-inch tart pan with a removable bottom. Trim edge of dough flush with top of pan. Prick bottom of dough with a fork. Freeze 15 minutes. Line crust with parchment; fill with dried beans or pie weights.
• Bake until edges are set and golden, about 25 minutes. Carefully remove paper and beans. Bake until bottom is dry and golden, about 10 minutes more. Let cool completely in pan on a wire rack. Increase oven temperature to 400 degrees.
• Meanwhile, combine sugar, butter, and salt in a small saucepan. Cook over medium-high heat, stirring until sugar dissolves, about 3 minutes. Add 1 tablespoon Calvados and simmer 30 seconds. Stir in applesauce.
• Spread applesauce mixture evenly in cooled tart shell. Core apples, then use a mandoline or a very sharp knife to slice into almost paper-thin rings. Arrange apples over applesauce mixture, overlapping slices in concentric circles from the center out, to completely cover tart. Bake until apples are crisp-tender, about 15 minutes.
• Combine jelly and remaining 1 tablespoon Calvados in a small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 3 minutes. Brush glaze over apples. Let cool completely in pan on a wire rack. Unmold and serve. Tart can be stored in refrigerator up to 1 day.

PINK APPLESAUCE

Steps:

• Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
• Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
• Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.

MARTHA'S PINK APPLESAUCE

Steps:

• Combine apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
• Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions.

PINK APPLESAUCE

Steps:

• Place apples, water, and lemon juice in a medium saucepan. Cover, and cook over medium heat, stirring occasionally, until apples are very soft, 15 to 30 minutes. Pass apple mixture through a food mill fitted with a medium disk.

PATE BRISEE FOR PINK-APPLESAUCE TART

Steps:

• Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess.
• Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.

PINK APPLESAUCE

Steps:

• In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl.
• Serve the applesauce warm or chilled.

PINK APPLESAUCE MERINGUE TART WITH HAZELNUT COOKIE CRUST

Steps:

• Make applesauce filling:
• Quarter and core apples (do not peel). In a 5-quart saucepan simmer apples, uncovered, with remaining filling ingredients 2 hours, or until mixture is reduced to about 3 3/4 cups. (Stir mixture frequently during last 30 minutes of cooking to prevent scorching.) Force mixture through a food mill fitted with coarse disk or a medium-mesh sieve into a bowl, discarding solids, and chill. Applesauce may be made up to 3 days ahead and chilled, covered.
• Preheat oven to 375°F.
• Make cookie crust:
• In a food processor grind hazelnuts fine with sugar, flour, and salt. Add butter and pulse mixture well. Add yolk mixture, 1 tablespoon at a time, pulsing after each addition, and pulse mixture until it forms a dough. Press dough onto bottom and up side of a 10-inch tart pan with a removable fluted rim. Bake crust in middle of oven 25 minutes, or until browned lightly, and cool in pan on a rack. Crust may be made 3 days ahead and kept, covered, in a cool dry place.
• Spread applesauce onto crust.
• Preheat oven to 450°F.
• Make meringue:
• In a bowl with an electric mixer beat egg whites with a pinch salt until they hold soft peaks. Add sugar gradually, beating whites until they hold stiff peaks.
• Transfer meringue to a pastry bag fitted with a 1/2-inch star tip and pipe some in a lattice pattern over filling. Pipe remaining meringue onto edge of tart to make a decorative border.
• Bake tart in middle of oven 10 minutes, or until meringue is golden, and chill 30 minutes or up to 3 hours.
• To toast and skin hazelnuts:
• Preheat oven to 350°F.
• In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.

POTATO PANCAKES WITH PINK APPLESAUCE AND CREME FRAICHE

Steps:

• Grate potatoes on large holes of a box grater into long strips over a large bowl of cold water. Drain potatoes, reserving liquid, and pat dry.
• Let reserved liquid stand for 10 minutes. Carefully pour liquid from bowl, discarding liquid but reserving milky residue (potato starch) at bottom. Stir drained potatoes, onion, eggs, flour, and salt into bowl with starch, and season with pepper.
• Preheat oven to 200 degrees. Heat 1/4 inch oil in a large, heavy skillet until it registers 350 degrees on a deep-fry thermometer (or until a breadcrumb dropped into oil sizzles and turns brown in 15 seconds). Scoop heaping tablespoons of potato mixture, squeezing out excess liquid, and carefully place in skillet. (You may need to work in batches.) Press pancakes lightly with a spatula to flatten, and fry until golden brown on both sides, about 6 minutes total. Transfer to a paper-towel-lined baking sheet to drain. Keep pancakes warm in oven for up to 30 minutes. Serve each pancake with a dollop of applesauce and creme fraiche.

PINK APPLESAUCE WITH HORSERADISH

Steps:

• Cut apples into 1/2 inch chunks (do not peel) and in a heavy saucepan cook with garlic, sugar, and water, covered, over moderate heat, stirring occasionally, 20 minutes, or until apples are translucent and tender. Remove lid and cook mixture, stirring occasionally, about 10 minutes more, or until almost all liquid is evaporated.
• Force apple mixture through a course sieve or food mill fitted with fine disk into a bowl, discarding solids, and stir in horseradish. Applesauce may be made 4 days ahead and chilled, covered.
• Serve applesauce chilled or at room temperature with poultry or pork.

PINK APPLESAUCE

Steps:

• 1. Place apples in a saucepan with a small amount of water. Cover and cook slowly until tender.
• 2. Add sugar and red hots, using more or less sugar to taste, and continue cooking until sugar and red hots are dissolved. Beat if you like smooth or leave chunky.

PINK APPLESAUCE BREAD

Steps:

• 1. Sift together the dry ingredients. Beat into 1 1/2 cups pink applesauce. Add to dry ingredients with 2 tbsp melted shortening. Nuts may be added.
• 2. Bake in a greased and floured loaf pan at 350 degrees for 40 - 45 minutes or till done. Check it at about 35 minutes.
• 3. 3/25/12 ---Made this bread today and couldn't find pink applesauce in store but used 4 drops of pink coloring.

SPICY PINK APPLESAUCE

Steps:

• In a wide, heavy-bottomed saucepan, combine all of the ingredients and cook over medium heat, stirring often with a wooden spoon to prevent scorching, for 25 to 30 minutes, until the apples are broken down. Break apart the large pieces with the back of the spoon. Season with pepper and serve.

PINK APPLESAUCE

Steps:

• Cut the apples in halves.
• Put apples, lemon juice, apple juice and lemon zests in pot.
• Cover pot and cook on low for 15 minutes, stir occasionally.
• When apples have softened, bring to a boil and reduce heat to a simmer for 15 minutes.
• Press applesauce through a strainer or a food mill.
• Add maple syrup, mix well.

PINK APPLESAUCE FOR POTATO LATKES

Steps:

• In a medium saucepan, combine apples and lemon juice. Cook over medium heat, stirring occasionally, until apples are soft and beginning to burst, 15 to 30 minutes, depending on variety of apples. Pass through a food mill fitted with the medium disk. Use immediately, or store, refrigerated, in a covered container for up to 1 week.

PRETTY IN PINK APPLESAUCE

Steps:

• Peel the apples, reserving the peels of 6 of them.
• Quarter and core the apples.
• Combine all ingredients in a large saucepan; bring to a boil then reduce heat.
• Simmer mixture until apples are soft and you can mash them down into applesauce, about 45 minutes to 1 hour.
• Remove from heat and cool.
• Remove peels from the applesauce and discard them.
• Mash applesauce a bit more if you wish (I like mine a bit chunky), then refrigerate until ready to serve.
• If you like, you can make extra applesauce and spoon into sterilized pint jars, seal and process in a boiling water bath for 15 minutes.

PINK APPLESAUCE FOR LATKES

Steps:

• In a wide, heavy saucepan over medium heat, combine all ingredients. Cook, stirring frequently and adding more cider as needed to prevent scorching, until apples are broken down, 50 to 60 minutes. Mash large pieces with spoon; add more sugar and spices, as desired.
• Remove from heat; discard cinnamon stick. Serve warm or at room temperature with latkes. Refrigerate in an airtight container up to 3 days.

GRIDDLED VENISON WITH PINK GIN APPLESAUCE

Steps:

• Cut venison into two equal pieces so it will fit in a 1-gallon freezer bag. Place in bag with gin, Worcestershire sauce, olive oil, peppercorns, onion, star anise and garlic. Seal bag securely and refrigerate for at least 2 hours at room temperature, or up to 3 days in the refrigerator. (If refrigerated, allow to rest at room temperature for 30 to 40 minutes before cooking.)
• While venison is marinating, prepare applesauce: In a wide saucepan with a lid, melt butter over low heat. Add onion and salt, and sauté until softened but not browned. Cut apples in half, then without coring cut each half into four wedges. Add to pan with 2 tablespoons of the gin, lemon juice and chili. Stir well. Cover and simmer over medium-low heat until the apples are very soft, about 30 minutes. Remove chili, and work sauce through a food mill. Apple peels will color sauce. Stir in remaining teaspoon gin. Cover and refrigerate for up to three days; bring to room temperature before serving.
• Heat a large griddle or heavy skillet until almost smoking hot. Remove venison pieces from marinade, and shake off any spices. Slap venison onto hot griddle and sear well on all sides, turning frequently to obtain even scorch marks, about 15 minutes for rare meat. (To test for doneness, press tops of loins lightly with a finger. Springy resistance indicates rare meat; firm indicates medium to well done.) Transfer to a carving board to rest for a few minutes before slicing thinly.
• While venison is resting, preheat a broiler. Drizzle radicchio with oil and vinegar and broil, turning, until leaves are wilted and charred slightly on all sides. To serve, line a large serving plate with heat-darkened leaves, and arrange the sliced venison on top. Serve applesauce in a decorative bowl to pass at table.