Homestyle Pink Apple Sauce & Apple Butter
An amazingly sweet and comforting fall treat, this pink apple sauce is also beautiful!
Ingredients
- 7 cortland apples, cored and cubed ((Winesap and Liberty, winter apples, also work really well)
- 1/2 cup water
- cinnamon, nutmeg, pinch of salt (optional)
Instructions
Instructions
- Combine the apples and water in a heavy bottomed pot, and bring the heat to medium (you don't want to burn them at the beginning).
- Once they release their juices, raise the heat to medium high and stir often as they soften.
- After they release their juices, cover, and simmer on medium for about 15 to 20 minutes or so.
Variations
- For homestyle apple sauce: at this point, let it cool. Add the cinnamon, nutmeg and salt, if using. Store in the fridge up to 4 days.
- For smooth apple sauce: run through a food mill. Add the cinnamon, nutmeg and salt, if using. Store in the fridge up to 4 days.
- For apple butter: run through a food mill. Return to the pot and cook on simmer for quite a while (try another 20-30 minutes) until much of the water has been released. Apple sauce and apple butter just differ in concentration: apple butter is concentrated apple sauce.