Pink Apple Sauce

Pink Apple Sauce

Just apples, lemon juice and water – no peeling required, no sugar added – doesn’t get much easier than this.

Not only is this apple sauce pretty, but it’s also extremely versatile and tastes fabulous.

I used it the other night as an accompaniment to roast pork, but it is also great as a tart filling and I love it just with yoghurt as a breakfast option – use anywhere you need apple sauce or apple purée.

Pink Apple Sauce

The amount of water you need depends on the apples and you might need to add more during cooking or at the end.

I used a variety of apple called NZ Rose which has a wonderfully red skin, but any red skin apple works.

Makes about 2 cups

4 medium red-skinned apples, quartered, cored and chopped – not peeled
1 lemon

1              Place apples, a squeeze of lemon juice and a splash of water in a saucepan over a medium heat, cover and cook, stirring
occasionally for 20-30 minutes or until apples are very soft.

2              Remove pan from heat, then using a hand held blender, puree – adding a little more water, if necessary.

So tell me, have you ever made pink apple sauce?

Where did the ingredients for this dish come from:
Apples: Pernel Fruitworld – Hastings; From the garden: Lemon.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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