Honeys Chunk Style Applesauce Recipes

CHUNKY APPLESAUCE

Chunky Applesauce image

There's just something extra special about a homemade applesauce recipe like this one. This simple dish is tart and not too sweet. It makes the perfect side, especially with pork chops or a pork roast. -Deborah Amrine, Grand Haven, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield about 3-1/2 cups.

Number Of Ingredients 4

Ingredients

8 cups chopped peeled tart apples (about 3-1/2 pounds)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 157 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 3g fiber), Protein 0 protein.

HONEY ROASTED APPLESAUCE

Honey Roasted Applesauce image

I saw this on Easy Entertaining today. Super easy, and I would have never thought of it. They looked really good!

Provided by mell_2

Categories Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 apples, Gravenstein or 6 mcintosh apples
2 tablespoons sweet butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honey

Steps:

Preheat oven to 425 degrees F.
Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.
Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.
Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.
Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

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