Pink Apple Sauce
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.