Pink Applesauce

Pink Applesauce
by Caroline Fey, chef, culinary consultant, and cooking school instructor. Learn more at and @carolinefey.

Best For: Breakfast, Sides, Snacking
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Yield: 6 cups of applesauce, about (6) 8 oz. jars



    • 8 apples with red skin, cored and diced (we recommend Ambrosia, Cortland, Fuji, Gala, or McIntosh; try combining a few varieties for a more intricate flavor!)
    • 1 vanilla bean, cut in half, seeds scraped out (substitute 1 tsp vanilla extract)
    • ¼ cup water
    • ½ tsp ground cinnamon
    • Pinch of salt
    • Optional: 1 Tbsp lemon juice or 2 Tbsp honey or maple syrup


      1. In a large saucepan, combine apples, vanilla, and water. Stir then cover.
      2. Turn heat to medium and cook, stirring occasionally, until apples are soft and break down into a chunky sauce. If the sauce is too runny, remove the lid and simmer for several minutes to evaporate the water.
      3. Turn off heat and allow sauce to cool to room temperature.
      4. Remove vanilla bean and run the sauce through a food mill or blender.
      5. Taste the sauce. If it is too sweet, add 1 Tbsp lemon juice. If too tart, add 2 Tbsp honey or maple syrup.
      6. Transfer to airtight jars and store in the fridge. Sauce will last for about 1 week.

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