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Pink Applesauce

4 lbs organic or very well washed red-skinned apples, ored (skins on)
1/3 cup water

Cut apples into 1-inch pieces.
Place in a large sauepan with the water; simmer, overed, until tender, about 40 minutes.
Working in bathes, transfer mixture to a blender, and blend.
For the silkiest puree, the mixture an be passed through a fine sive.
Applesauce will keep refrigerated up to 3 days, or frozen in single portion, airtight containers for up to 4 months.