20 MINUTE NO SUGAR PINK APPLESAUCE
This 20 Minute Pink Applesauce recipe adds the perfect hint of sweetness to every meal, whether it's a holiday feast or simple weeknight dinner ~ and just look at that pretty rosy color!
Provided by Sue Moran
Categories Side Dish
Number Of Ingredients 4
Steps:
- Wash the apples well. Do Not Peel! Chop them into 1 inch pieces, discarding the core.
- Put the apples, cider, cinnamon and cloves into a heavy soup pot. Bring to a simmer, cover, and cook over medium heat for about 20 minutes, stirring often, until the apples are soft.
- Remove the spices, and then puree the apples in a food processor. I did this in batches so as not to overload the processor. You can puree the apples to a super smooth consistency, or keep some texture. I chose to retain a little bit of texture in mine.
- Refrigerate the sauce until needed. It will keep for a week in the refrigerator.
PINK APPLESAUCE FOR POTATO LATKES
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine apples and lemon juice. Cook over medium heat, stirring occasionally, until apples are soft and beginning to burst, 15 to 30 minutes, depending on variety of apples. Pass through a food mill fitted with the medium disk. Use immediately, or store, refrigerated, in a covered container for up to 1 week.
PINK APPLESAUCE
Martha Stewart developed this recipe when she discovered that lemon juice reacts with red-skinned apples and turns them pink. Use the reddest apples you can find and adjust the amount of sugar according to the sweetness of the apples. Enjoy!
Provided by Nif_H
Categories Apple
Time 1h
Yield 4 cups
Number Of Ingredients 3
Steps:
- Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
- Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
- Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.
PINK APPLESAUCE FOR LATKES
The most coveted dish at any Hanukkah celebration is one piled high with sizzling latkes. Specially prepared for the Jewish holiday, the potato pancakes are panfried in oil until golden, then served with side dishes like this pink applesauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- In a wide, heavy saucepan over medium heat, combine all ingredients. Cook, stirring frequently and adding more cider as needed to prevent scorching, until apples are broken down, 50 to 60 minutes. Mash large pieces with spoon; add more sugar and spices, as desired.
- Remove from heat; discard cinnamon stick. Serve warm or at room temperature with latkes. Refrigerate in an airtight container up to 3 days.
APPLE LATKES
Provided by Nigella Lawson : Food Network
Time 35m
Yield 20 latkes
Number Of Ingredients 11
Steps:
- Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine.
- Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
- Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
- Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.
POTATO LATKES WITH HOMEMADE APPLESAUCE
Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.
Provided by Alan in SW Florida
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
- Stir together potato, eggs and next 4 ingredients until blended.
- Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
- TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
- Process apple mixture in a blender until smooth. Yield: 10 cups.
Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5
PINK APPLESAUCE
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl.
- Serve the applesauce warm or chilled.
LATKES WITH LOTS OF SAUCES
Provided by Max Sussman
Categories Potato Vegetable Breakfast Brunch Fry Hanukkah Root Vegetable Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside.
- 2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.
- 3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.
- 4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.
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