Rosy Applesauce Recipes

ROSY APPLESAUCE

Steps:

• In a Dutch oven, combine apples, rhubarb, strawberries, sugar and water; bring to a boil. Reduce heat; simmer, covered, 18-22 minutes or until fruit is tender, stirring occasionally., Remove from heat; stir in vanilla. If a smoother consistency is desired, cool slightly and, in batches, process in a blender. Serve warm or cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.

CLASSIC APPLESAUCE

Steps:

• Combine apples, cinnamon stick, lemon juice, salt, and 1/4 cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35-45 minutes. Uncover pot and let apples cool slightly.
• Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened.
• Do Ahead:
• Applesauce can be made 4 days ahead. Let cool; cover and chill.

ROSY APPLESAUCE

Steps:

• Pour applesauce into pan.
• Add dry gelatin mix to applesauce and stir.
• Scoop into a serving cup and chill until ready to serve.
• CCP: Store for service at an internal temperature below 40°F.CCP: Keep leftover product chilled to below 40°F.¼

ROSY APPLESAUCE

Steps:

• Cut unpeeled but cored apples into chunks, place in large sauce pan.
• Add 1/2 inch of water.
• Stir in sugar, vanilla and cinnamon.
• Heat to boiling, reduce to low and simmer, covered, until apples soften (about 30 min.) Press through a fine sieve or the fine disc of a food mill.
• Taste and adjust seasoning.
• Refrigerate.

ROSY APPLESAUCE

Steps:

• Cook apples, cranberries, sugar, and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes. Discard cinnamon stick. (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.) Cool to room temperature or chill before serving.

ROSY CINNAMON-GINGER APPLESAUCE

Steps:

• Peel, halve and core apples; cut into 2-inch chunks.
• Place in 5-quart pot with apple cider, lemon zest and lemon juice.
• Bring to a boil; reduce heat to low and simmer, partially covered, 25 minutes or until apples are very tender.
• Stir in remaining ingredients; continue to cook, stirring, until the candies dissolve, about 3 minutes.
• Discard zest.
• Crush with a potato masher until the applesauce is chunky or smooth according to taste.
• Serve warm or cold.
• Calories are for 1/2-cup serving.

ROSEMARY APPLESAUCE

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch baking dish, combine the apples, cider and rosemary. Roast uncovered until the apples are soft, 30 to 40 minutes, stirring once or twice. Remove from the oven.
• Add the sugar and mash the mixture roughly with a fork. Add more sugar if desired. Cool.

ROSY STRAWBERRY RHUBARB APPLESAUCE

Steps:

• Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.