Applesauce Recipes

HOMEMADE APPLESAUCE

Steps:

• Adjust the seasoning and consistency as needed: If the applesauce is too thick, add more water to thin it out. If not sweet enough, add more sugar to taste. If too sweet, add more lemon juice.
• Enjoy: This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it's terrific with cottage cheese as a snack or light lunch, and it's great with vanilla ice cream or yogurt. Freezes well and will last at least 1 year in a cold freezer. If you freeze it, make sure to allow enough headroom (at least 1 inch) in your jar for expansion.

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.

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.

CHUNKY APPLESAUCE

Steps:

• In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.

CLASSIC APPLESAUCE

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.

FRESH APPLESAUCE

Steps:

• In a blender or food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl. Cover and refrigerate until serving.

QUICK & EASY APPLESAUCE

Steps:

• Put water and apples in pot.
• Bring to a boil.
• Reduce heat to low. Simmer approx 25 minutes, or until soft -- stirring occasinally.
• Slightly mash apples. Add sugar, cinnamon and all spice.
• Mix well, and let simmer about 5 more minutes.
• If you want a smoother texture sauce, pour into a blender, and Puree until desired texture.

CLASSIC APPLESAUCE

Steps:

• Combine apples, cinnamon stick, lemon juice, salt, and 1/4 cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35-45 minutes. Uncover pot and let apples cool slightly.
• Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened.
• Do Ahead:
• Applesauce can be made 4 days ahead. Let cool; cover and chill.

APPLESAUCE (FOR CANNING)

Steps:

• Peel, core and quarter apples.
• You will need 3 to 3-1/2 pounds per quart of applesauce.
• Place in large saucepot.
• Cook apples with just enough water so they don't stick.
• Cook over medium heat until soft.
• Puree in food processor or food mill until smooth.
• Return to pan and bring to a boil.
• You may add sugar if desired.
• Taste to see how sweet the apples are.
• You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
• Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
• Remove air bubbles and adjust two piece caps.
• Process pints and quarts for 20 minutes in a boiling water canner.
• If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
• Prep time is an estimate as it depends on how many quarts of sauce you are preparing.

APPLESAUCE

Steps:

• In 2-quart saucepan, heat apples and water to boiling over medium heat, stirring occasionally; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally to break up apples, until tender.
• Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute. Cover and refrigerate until serving. Store covered in refrigerator.