Sarahs Applesauce Recipes

SARAH'S APPLESAUCE

Steps:

• In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

CROCK POT APPLESAUCE

Steps:

• Mix apples (about 12 cups) with cinnamon and sugar and put into crock pot.
• Pour water and lemon juice over apples. Cook on low for 6 hours or high for 3 hours.

SARAH'S APPLESAUCE

Steps:

• Peel, core, and dice the apples. Place the cut pieces in a large pot.
• Cover with the remaining 5 ingredients. Stir to evenly coat the apples. (It won't look like much water, but it's enough.)
• Cover with a lid and cook over medium heat for 20-25 minutes. Stir occasionally.
• Let mixture cool for 5-10 minutes. Then puree it in the food processor.
• Store in the refrigerator or freezer. You can serve it warm or cold.
• Tip: I use orchard apples, no specific type.

SARAH'S APPLESAUCE

Steps:

• In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
• Allow to cool, then mash with a fork or potato masher.

THE BEST HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

APPLE-PEAR SAUCE

Steps:

• Toss together the apples, pears, 1/4 cup water, maple syrup and 2 teaspoons cinnamon in a large pot with a heavy bottom (a Dutch oven works great for this). Cover and cook, stirring occasionally, over low heat, until the fruit are very tender, about 45 minutes or up to 1 hour. Stir in the lemon juice and use a potato masher to smash to your desired consistency. If you like a completely smooth, pureed sauce, use an immersion blender to blend until smooth. Taste and add additional cinnamon to your liking.
• Serve warm, or cool completely and store in sterile jars with tight-fitting lids up to 1 week in the refrigerator.