Chunky Raspberry Apple Sauce Recipes

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.

RASPBERRY APPLESAUCE

Steps:

• Add apples and apple juice to a large Dutch oven or other heavy pot and bring to a boil. Cover, turn down the heat to a simmer, and cook until the apples are falling apart tender, about 30-40 minutes.
• Stir in raspberries, remove from stove and cool for about a half hour or so.
• If you have peeled and cored the apples, pour the apple raspberry mixture into a blender and process until smooth (you may have to do this in batches). If you have a food mill (see note below) you can scoop the apple raspberry mixture from the pot to the food mill and turn the handle - the mill will catch all the peel and seeds for you.
• This makes a nice tart applesauce. If you like yours sweeter, add some sugar or honey.
• This applesauce is scrumptious at any temperature - cool, room temperature or warm. I highly recommend trying some while it is warm! I like to garnish with a little mint when serving.

EASY HOMEMADE CHUNKY APPLESAUCE

Steps:

• Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a large saucepan. Add remaining ingredients., Bring to a boil. Reduce heat; simmer, covered, until desired consistency is reached, 15-20 minutes, stirring occasionally.

CHUNKY APPLESAUCE

Steps:

• Peel, core, and cut apples into 3/4-inch chunks. Melt margarine in a medium saucepan over medium-low heat. Add apples, cinnamon, sugar, and two tablespoons water. Cook, stirring occasionally, until the apples are tender, about 10 minutes. Serve warm or chilled.

CHUNKY RASPBERRY-APPLE SAUCE

Steps:

• Combine all the ingredients except the raspberries in a large heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, until the apples are softened, about 20 minutes.
• Remove the pan from the heat and let stand, covered, until the apples are completely tender, about 10 minutes longer. Mash the apples, then gently stir in the raspberries. Serve the apple sauce warm or at room temperature. Yields 3/4 cup per serving.

RASPBERRY APPLESAUCE

Steps:

• In a large saucepan, combine apples with 1 cinnamon stick, jam, and water; bring to a boil.
• Reduce heat to low; cover and simmer, stirring occasionally, until apples are tender (about 30 to 35 minutes). Add more water if necessary to prevent sticking.
• Remove from heat; remove cinnamon stick.
• Stir in 2 teaspoons fresh lemon juice.
• The sauce will be somewhat chunky. If you prefer it smoother, puree it in a blender or food processor.

RASPBERRY ROASTED APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
• Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.

CHUNKY APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes.
• Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.

SLOW-COOKER APPLE RASPBERRY SAUCE

Steps:

• Combine apples, raspberries, water, brown sugar, cinnamon, and nutmeg in a slow cooker crock.
• Cook on Low until apples can easily be mashed, about 6 hours.

CHUNKY RASPBERRY SAUCE

Steps:

• Purée 1 cup (115 g) of the raspberries with 3 tablespoons (45 g) sugar in a food processor until smooth. Put the remaining raspberries in a bowl. Set a mesh strainer over the bowl and press the purée through the strainer over the raspberries. Stir the purée together with the whole raspberries, mashing the berries just a bit as you stir. Add the lemon juice. Taste, then add the additional tablespoon of sugar if you wish. Serve chilled or at room temperature.
• This sauce can be stored in the refrigerator for up to 3 days.