Easy Cinnamon Applesauce Recipe Recipe For Potato

EASY HOMEMADE APPLESAUCE RECIPE

Steps:

• Peel, core and slice all of the apples.
• Into a large stockpot, add 1 1/2 cups water and 2 Tbsp sugar. Place over medium heat and bring to a boil to dissolve sugar. Add all of the sliced apples, reduce heat to low then cover with lid and cook for 1 hour, stirring occasionally.
• Mash apples to desired consistency, using either a potato masher, an immersion blender, or an electric hand mixer.
• Once applesauce is at room temperature, serve with cinnamon if desired. Refrigerate, freeze, or can for longer storage.
• Wash and sterilize 8 pint-sized jars and lids. Use a ladle and funnel to pour hot applesauce into sterilized jars. Wipe the jar rims clean with a paper towel.
• Fill a large canning pot 1/3 full with water and bring to a boil. Place applesauce jars into the hot water, making sure they are covered by 1-2 inches of water. Return to a boil and process for 20 minutes.
• Carefully remove from the water using a jar lifter and place them right side up until they reach room temperature and lid suctions in and seals. The lids should not pop when sealed correctly. If any jars do not form the seal, refrigerate and enjoy within 2 weeks.

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE

Steps:

• On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
• In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
• Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
• Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
• To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
• Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

HOMEMADE CHUNKY APPLESAUCE

Steps:

• Using an apple slicer, cut apple into 8 pieces. Then peel off skins and continue to slice down apples into thinner slices. See article for image. Place all thin apple slices into sauce pan.
• Add 1/4th cup water and ground cinnamon and mix well.
• Heat sauce pan on medium low until mixture begins to boil, which takes just a few minutes so do not walk away from the pan.
• Cover apples with lid and reduce heat to simmer.
• Cook apples for about 20 minutes or until apples are mushy. Depending on how large your apples are, this could take up to 30 minutes or so.
• Stir in brown sugar and mash with a potato masher to make a chunky apple sauce or vitamix blender or food processor if you would like it to be creamier
• Makes 2 cups.

CANNING HOMEMADE CINNAMON APPLESAUCE

Steps:

• In order to prep for canning, the first thing I do is load my mason jars and screw on caps into the dishwasher. Make sure you heat enough jars! The jars need to be HOT when the cinnamon applesauce is ready to put into them, so depending on how long of a cycle your dishwasher has, you will want to figure out when to turn it on accordingly. You want them to be in the rinse or dry cycle when you are ready to fill them, that way the jars are ready and hot right when you need them!
• The next thing you should do is have the rest of your canning supplies ready. That includes your wide-mouth funnel, jar lifter, lid magnet, and a hand towel. I put the lids in a sauce pan of water on the stove top, but I don't turn it on yet.
• You will also want to have your hot water bath pot filled with water roughly 2/3 (for quart jars)-3/4 (for pint jars) of the way full of the way. It needs to be filled high enough to cover the jars once you sink them, but you don't want the pot so full that the water overflows onto your stove when you put the jars in.
• First, peel and slice your apples. For that tedious job, I was VERY glad I had an apple peeler/slicer/corer on hand. It made the process fairly quick. Once the apples are all peeled and sliced, put them in the pressure cooker pot.
• Add 1/4 cup of water and 2/3 cup of sugar.
• Add the remaining ingredients and put the lid on the electric pressure cooker.
• Make sure the vent is closed. (You don't need to stir it first)
• On the manual setting, cook the cinnamon applesauce ingredients at high pressure for 7 minutes.
• When the seven minutes is up, wait for the pressure to release completely. After all of the pressure has released completely from your pressure cooker, unlock and open the lid.
• The apples are very soft at this point, so you can use a potato masher (that's what I use) or an immersion blender to blend it into sauce texture.
• At this point you can serve it warm or chilled, OR proceed with canning it.
• One at a time, carefully remove hot jar from dishwasher and place a wide-mouth funnel in top of the jar.
• Using ladle fill the jars with cinnamon applesauce, but leave about 1/2 - 1 inch of head space at the top (because it will expand).
• Using your lid magnet, remove a lid from the boiling water. Carefully place it on the jar.
• Wipe the bottleneck and top of lid dry with a towel and then screw on the cap.
• Using your jar lifter, place it in the water bath rack (the water in your water bath should be boiling).
• Repeat until all of the cinnamon applesauce has been jarred.
• Then, sink the jars in the boiling water bath. ***NOTE: If you have too much water in it when you go to sink the jars, you can use a mug to CAREFULLY remove some of the excess water FIRST.
• Replace the water bath lid.
• Keep the jars at a rolling boil with the lid on the water bath for 20 minutes - doing this is called processing. Adjust for altitude as needed.
• Next, turn off the heat and remove the water bath lid, being careful not to get burned by the steam.
• Once the steaming stops, use hot pads and carefully lift the tray out of the water bath.
• Leave them in the tray-lifted position to cool for 10 minutes or so before you remove them from the water bath with your jar lifter.
• Set them on a towel on the counter to dry. Once dry and completely cool, use a sharpie or canning jar labels to label the lid.
• Now put those beautiful jars in your food storage!

HOMEMADE CINNAMON APPLESAUCE

Steps:

• In 6-quart stockpot or Dutch oven, place all ingredients. Heat to boiling, stirring occasionally. Reduce heat to low; cook uncovered 30 to 40 minutes, stirring occasionally, until apples are tender.
• Remove from heat; discard lemon peel and cinnamon sticks. Let apple mixture cool slightly, about 10 minutes; puree in a food processor, blender, or mash with a potato masher. Serve warm or cover and refrigerate until ready to serve.

INSTANT POT EASY CINNAMON APPLESAUCE RECIPE

Steps:

• In the insert of the Instant Pot, add all of the ingredients. Stir to mix them together and to roughly coat the apples in the cinnamon and brown sugar.
• Place the lid on the Instant Pot and turn the valve to SEALING. Press MANUAL or PRESSURE COOK on HIGH PRESSURE and set timer for 5 minutes.
• When the timer is finished, let the Instant Pot sit for 10 minutes and do a NATURAL RELEASE, then move the valve to VENTING to quick release any of the remaining pressure.
• Remove the lid and stir, then serve warm.
• Store leftovers in the fridge in an air-tight container for 5-7 days.

APPLESAUCE

Steps:

• Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using.

CINNAMON-SPICED APPLESAUCE

Steps:

• Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in saucepan has evaporated, about 6 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.
• Using fork, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold. (Applesauce can be prepared 3 days ahead. Cover and keep refrigerated.)