The great applesauce debate… skins on, or off?! 🍎 Every once in a while I like to keep the skins on so I can get a beautiful pink applesauce! I used Idared apples for this batch because I knew their bright red skin would make a vibrant pink sauce! I also enjoy skipping the peeling step! 🤣 Making applesauce is SO easy! Want to try the pink version?! Here are the directions: Start by choosing the brightest red apples you can find! Next, chop them in medium size pieces and put them in a saucepan. Add a bit of water to the bottom of the pan (just enough to cover the bottom so the apples don’t burn!). Put the saucepan on the stove and cook on medium-high heat until the water starts to boil. Next, turn it down to a simmer, and cook the apples until they are soft (about 8-10 mins). Once the apples are soft, remove from heat and purée with a hand blender until smooth. Store in a jar in the fridge. Enjoy!