Applesauce With Lavender Recipes

APPLE AND LAVENDER JELLY

Steps:

• Sterilize and prepare the jars.
• Prepare a bowl topped with a sieve, covered with a cloth.
• Wash the apples in water with vinegar. Add 1 cup of vinegar to every 4 cups of water. (1 cup (250 ml) vinegar to every liter of water).
• Cut the apples into large pieces. Don't throw away the kernels and cores; put them into the pan.
• Put the apples in a large pan and add the water.
• Cover the pan and bring to a boil.
• Reduce heat and cook for 30 minutes until the apples are soft and tender.
• Take the bowl and sieve and put the apples in the sieve (on top of the cloth).
• Let the apples drain for at least 8 hours. Do not press the apples, or the jelly will turn cloudy.
• Measure the juice that has been released. It should be about 8 ⅓ cup (2 liters). Otherwise add water until you reach this volume.
• Put the juice in a saucepan with the lavender, sugar, and lemon juice and bring to a boil.
• Hang a sugar thermometer in the pan and heat to 220 °F (105 °C.) Keep stirring.
• Grab your cold plate and drip a drop on the plate. If the drop is immediately solid, your jelly is ready. Otherwise, you heat the jelly a little further to a maximum of 230 °F (110 °C.)
• Pour the jelly about ½ inch (1 cm) into the jars and let it stand for 1 minute (this will allow the pot to get used to the heat). Then fill the jars.
• Turn the jars upside down and let them cool to room temperature. Then turn them back.

HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar and 1/2 cup water in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium; cover and cook until the apples are very soft and most of the liquid has evaporated, about 20 minutes (or microwave in a large microwave-safe bowl, covered, about 10 minutes).
• Add lemon juice to taste to the applesauce, then transfer to a blender or food processor and puree (or puree in the pan with an immersion blender).
• Transfer the applesauce to a bowl and refrigerate until cool.
• Fun Flavors
• Apricot: Stir in 1/4 cup apricot jam.
• Raspberry: Add 1 cup raspberries while the applesauce is still warm; mash slightly.
• Cranberry-Spice: Add 1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon and 1/2 cup dried cranberries while the applesauce is still warm.

GINGER APPLESAUCE

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.

FRESH APPLESAUCE

Steps:

• Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
• Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

APPLESAUCE

Steps:

• In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.

APPLE SAUCE

Steps:

• add all the ingredients except the lemon juice into a heavy bottomed sauce pan
• cover and cook over a low heat for 1 hour
• pass through a chinois
• add the lemon juice and store in sterilized glass jars

THE BEST HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

VANILLA APPLESAUCE

Steps:

• Combine all ingredients in a wide, heavy saucepan over medium heat. Cook, covered, stirring occasionally with a wooden spoon and adding more cider as needed to prevent scorching, until apples have broken down, 50 to 60 minutes. Mash any large pieces with the spoon. Add more sugar and spices, as desired.
• Remove from heat; discard cinnamon and vanilla pod. Serve warm or at room temperature with rosti potatoes.

APPLESAUCE WITH LAVENDER

Steps:

• *NOTE: Begin by using 1 tablespoon lavender then add more if needed once applesauce is cooked. Another option is to use 1/2-1 teaspoon fresh lavender flowers.
• STOVE TOP DIRECTIONS: Cut apples into 2" chunks. Combine all ingredients in a pan and bring to boil. Reduce heat, cover pan and simmer until apples are softened, about 40 minutes. Remove vanilla bean pod.
• CROCK POT DIRECTIONS: Cut apples into 2" chunks. Combine all ingredients in crock pot. Cover pot, and cook apple mixture on LOW for 3-4 hours or until apples are soft enough to puree. Remove vanilla bean pod.
• Using potato masher or immersion blender puree mixture to desired consistency.
• Taste and adjust seasoning if necessary. Serve warm or chilled.
• Freezes well.