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.


  • 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.

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