Martha's Pink Applesauce

By didoc

Ingredients

• 4 pounds McIntosh apples, quartered and cored
• 2 pounds red apples, such as Empire or Cortland, quartered and cored
• 1/4 cup fresh lemon juice

Preparation

Step 1

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.