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.

Serves 6-8
Recipe Category
Occassion
Products in this recipe

Lemon & Black Pepper Seasoning


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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.