A delicious recipe for sugar free pink apple butter. Delicious to eat as a side dish and super nice to see because of the pink color. Flavored with a pinch of cinnamon.
Red apples are often much sweeter than their green / yellow variant. And therefore they are very suitable to make applesauce with, the kind of applesauce where you don't need to add sugar. They are already sweet enough themselves.
This sauce has only one disadvantage. You can't store it very long. You make it, cool the sauce to room temperature and keep it in the fridge to eat it the same day or in a day or two. Because when you don't add sugar, you can't store it very long.
You can add an extra flavor accent with a little cinnamon over the top. Cinnamon combines super with apple. And maybe you wan't to know how the apple butter became pink. Quite simply, you cook the apples with their skin. That way, the beautiful pink color comes free in the juice. After cooking, sieve the apples and the peels remains behind in the sieve. That way you use as much of the apple you can for the pulp.
sugar free pink apple butter
- 1000 grams apples red and sweet. I usually mix two species such as Braeburn, Fuji, Royal Gala or Jazz
- 1 tablespoon lemon juice
- pinch cinnamon ground
- Wash the apples well and cut them into quarters.
- Slice the core from the apples.
- Put the apple slices along with 1 cup of water and the lemon juice in a saucepan and bring to a boil.
- Reduce heat to low and let simmer for 30-40 minutes, until the apples are soft.
- Put a fine mesh sieve over a bowl and place the apples in the sieve where you catch the juice into the bowl.
- Press with the back of a spoon on the apple parts from the apple puree and mix with the juice.
- Allow to cool to room temperature, and store for a maximum of 2 days in the refrigerator.
- Just before serving, put the applesauce in a bowl and sprinkle with a pinch of cinnamon.