Raspberry Applesauce Recipes

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.

RASPBERRY APPLESAUCE SALAD RECIPE - (4.1/5)

Steps:

• Take the raspberries out of the freezer. Boil the water, take off burner and stir in the jello until dissolved. Pour into your serving dish/bowl, then add the applesauce and the frozen raspberries. Stir, then place in the refrigerator until set.

RASPBERRY-APPLESAUCE JELL-O® BARS

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in applesauce.
• Pour into 8-inch square dish sprayed with cooking spray.
• Refrigerate 3 hours or until firm.

RICE COOKER RECIPE: RASPBERRY APPLESAUCE

Steps:

• Place apples and raspberries in the rice cooker; add brown sugar, cinnamon, and nutmeg. Add honey, vanilla extract, lemon juice, and water, in respective order.
• Set rice cooker to standard "cook" setting, about 30 minutes. Stir mixture halfway through cooking cycle, mashing apples a little bit.
• Remove the applesauce from the heat and cool for 30 minutes. Transfer applesauce to a bowl and chill in the refrigerator for at least 1 hour.

RASPBERRY APPLESAUCE WITH CHIA

Steps:

• Heat apples, 1/2 cup water, and cinnamon in a medium pot over medium-high. Bring to a simmer, then cover, reduce heat to low, and cook until apples are tender, 25 to 30 minutes. Add raspberries; cook, stirring, until juicy, about 5 minutes. Remove from heat; sprinkle with chia seeds. Let cool slightly, then mash. (If too thick, add water, 1 tablespoon at a time.) Applesauce can be refrigerated in an airtight container up to 2 weeks.

RASPBERRY APPLESAUCE SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
• Combine oats, brown sugar, and butter together in a bowl using a pastry blender; add flour. Continue cutting into mixture using pastry blender until crumbly. Spread half the crumb topping into the bottom of the prepared baking pan.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
• Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
• Bake in the preheated oven until topping is lightly browned, about 20 more minutes.

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.

RASPBERRY-CINNAMON APPLESAUCE

Steps:

• Place apples, raspberries and cinnamon sticks in Dutch oven. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 15 to 20 min. or until apples are tender, stirring occasionally.
• Stir in sugar. Remove and discard cinnamon sticks. Cool to room temperature; cover.
• Refrigerate at least 1 hour or until ready to serve.

RASPBERRY APPLESAUCE JELLO

Steps:

• Stir together topping ingredients; cover and refrigerate overnight (or long enough to soften and slightly melt the marshmallows, if you prepare this in the morning, it should be ready later in the evening) When the marshmallows are softened, beat the mixture with electric mixer until smooth, to create a topping for the jell-o.
• Dissolve the jell-o and the sugar in boiling water; add in the raspberries, stirring until well dissolved and mixed.
• Stir in the applesauce until well mixed.
• Pour into a 13 x 9-inch pan.
• Refrigerate until firm.
• Spread the sour cream/marshmallow mixture on top.
• Refrigerate any leftovers.

APPLESAUCE-RASPBERRY GELATIN MOLD

Steps:

• In a large saucepan, bring applesauce and orange juice to a boil. Remove from the heat; stir in gelatin until dissolved. Slowly add soda. , Pour into a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.