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Pink Applesauce

Note: Because this applesauce recipe has no added sugar, or preservatives, it should be enjoyed or frozen within 7 days of making.


6 apples, cored and cubed (leave skin on for pink sauce!)
⅓ cup warm filtered water
Juice of half a lemon
¼ teaspoon cinnamon
⅛ teaspoon cardamom


  1. Place the apples, water, lemon juice and spices in a medium sized saucepan and cover. Cook the apples on medium-high heat until they are soft, about 15-20 minutes. Stir occasionally. Drain apples, reserving cooking liquid.
  2. Place cooked apples into a blender and purée until smooth, adding as much cooking liquid as needed to reach desired consistency.
  3. Cool to room temperature. Store, covered, in fridge for up to 1 week.