Maple Applesauce Recipes

MAPLE APPLESAUCE

Steps:

• Combine apple quarters, cinnamon sticks and water in a large stockpot. Cook over low heat, stirring occasionally, until apples are very tender, about 25 minutes.
• Process apples in batches through a Harvest Pro, food mill or food processor until smooth, removing cinnamon sticks. Alternately, crush apples with a potato masher for a chunkier texture.
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Return applesauce to stock pot, add maple syrup and bring to a simmer over medium heat, stirring constantly, for 10 minutes.
• Ladle hot applesauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

HOMEMADE APPLESAUCE WITH MAPLE SYRUP

Steps:

• Cut apples in to quarters.
• Combine with cider and cinnamon stick in a large heavy stockpot over high heat, cover and bring to a boil. Reduce heat and simmer for about 1 hour, stirring often, or until the apples are soft. Remove and set aside cinnamon stick when apples are done cooking. *see note
• At the same time, you should sterilize your jars - 350F in the oven for 10 min on a baking sheet, glass part only. Or skip if you plan to eat or freeze the applesauce within the next week.
• Increase heat to medium and cook uncovered for 10 minutes to reduce liquid.
• Put apples through a food mill, discarding peel and seed as you go.
• If you will use the applesauce for baking, store as is, unsweetened.
• If you would like to have this as a snacking applesauce, add maple syrup, lemon zest, cinnamon, nutmeg and salt. Mix well.
• Spoon into hot sterilized mason jars leaving about 1" headspace, seal with lids. Let cool. Lids should pop inward making a little ping sound when completely cool to indicate they are sealed.

MAPLE CINNAMON APPLESAUCE

Steps:

• Peel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, maple syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit.
• Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more maple syrup, cinnamon or lemon juice, to taste. Serve warm or chilled; let it cool to room temperature before storing it in the fridge.

CINNAMON-MAPLE APPLESAUCE

Steps:

• In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
• For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
• Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.