My grandmother wasn’t a big fan of cooking. She wasn’t a bad cook, but just didn’t like to spend a lot of time in the kitchen. She made food that was, for the most part, pretty uncomplicated. When possible, she would use shortcuts.
For example, when making apple sauce, she wouldn’t peel the apples first. She would just steam them right in their skins, and then mash them in some sort of a ricer. I remember her using some tart apples that grew in her back yard, with skin that ranged from green to light red. The resulting apple sauce would have a bit of a pink tinge to it.
I made apple sauce a few weeks ago with some of the apples that we picked the weekend before. And like my grandmother, I didn’t bother to peel them first. I just quartered up about a dozen of them, and cut the cores out. Then I steamed them in a big pot. When the apples were soft, their flesh just separated right from the skins. I pulled off the skins, and plopped the apples into a food processor. The deep red skins of the Empire apples tinted the resulting sauce to a rich rose color. There was also quite a lot of juice that pooled in the pan, and since I’d used only a bit of water to steam, the juice was not only pink, but really tasty.