Pink Apple Sauce
Stunning colour and delicious taste! This recipe makes a big batch. Freeze half for later or bake an apple pie. Stir 1 cup of apple sauce into the batter of our Red Velvet Cake.
YOU WILL NEED
- 1 medium/small size beetroot, scrubbed, topped and tailed
- 750 g red apples, peeled and cored
- 250 g granny smith apples, peeled and cored
- ¾ cup (180 ml) water
- 2 T (30 ml) sugar
- 1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
- 2 T (30 ml) lemon juice
Grate the beetroot directly into a medium size saucepan.
Cut the apples into wedges and add to the beetroot.
Add water, sugar and Lemon & Black Pepper Seasoning.
Simmer for ± 20 minutes until soft. Add lemon juice.
Place apple mixture into a food processor and process until quite smooth. Serve warm or at room temperature. Very good with gammon or chicken.