Pink Applesauce
By Emeril Lagasse

I love this recipe. I have been making it ever since I was a kid. According to my mom, my great-grandmother always made her applesauce with the peels included. This way, the apple flavor is made a bit blander, leaving more room for a slightly spicy hint of cinnamon to appear. But if you would prefer, just peel off the skin before coring the apples to make a more traditional applesauce.

Also, if you do not have a potato masher, just use a metal spoon. It will take a lot longer, but it will do the same job.

Be careful mashing hot apples!!!

Yields: 2 cups
Total Time: 20 min

Ingredients:

• 6 Rome apples
  
• 1 cup water
  
• 1 tablespoon lemon juice
  
• 3/4 teaspoon ground cinnamon
  
• 1/4 cup sugar

Directions:

1. Core all 6 apples.
2. Cut one apple in half lengthwise. Place the halves flat on the cutting board and cut each one into quarters lengthwise. Place the apple pieces in a medium, heavy saucepan. Repeat with the remaining apples.
3. Add the remaining ingredients to the saucepan and bring to a boil over high heat, stirring frequently with a large wooden or metal spoon.
4. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the apples become very soft and begin to break apart.
5. Using an oven mitt or pot holder, remove the pan from the heat and mash the apples with a potato masher until smooth.
6. Spoon the apples into a coarse metal strainer set over a large mixing bowl.
7. Using a heavy metal ladle or spoon, press the apples against the strainer to push out as much apple puree as possible. Discard the peels.
8. Transfer the applesauce to the refrigerator until cooled, stirring frequently, about 1 1/2 hours. Once cooled, serve the applesauce or cover it tightly and refrigerate it for up to 1 week.

For more information, visit: http://www.emerils.com/recipe/4952/Make-Yourself-Some-Applesauce