SPICY APPLESAUCE
We have an apple-picking party every year. It's a bushel of fun, and I always look forward to cooking a batch of this easy applesauce seasoned with cinnamon, cloves and allspice. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Time 55m
Yield 8 cups.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, covered, 25-35 minutes or until apples are tender, stirring occasionally. Remove from heat; mash apples to desired consistency. 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.
Nutrition Facts : Calories 94 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 3g fiber), Protein 0 protein. Diabetic Exchanges
CANNING APPLE SAUCE
How to safely home can quality apple sauce using USDA methods.
Provided by Healthy Canning
Categories Dessert
Time 2h
Number Of Ingredients 3
Steps:
- Prepare a very large pot or bowl with acidulated water in it (by adding lemon juice or ascorbic acid.)
- Wash, peel, core, seed and slice the apples.
- As you work, work in such a way that peeled apple never rests outside the water, to prevent discolouration.
- Put drained apple slices in a large pot.
- For every 1.25 kg (3 lbs / 20 to 30 medium apples / 12 cups prepped) in the pot, add about 125 ml (1/2 cup) water.
- Bring to a boil, stirring occasionally, and then reduce to a good simmer for 5 minute to 20 to 30 minutes until all the apple is tender (how long will depend on the apple variety) and starting to break down.
- Press through a food mill or sieve or put through a blender or food processor, OR skip this step if you want a chunky sauce.
- Put sauce back in pot. If desired, sweeten it with up to 2 tablespoons sugar per litre / quart of sauce you estimate you have.
- Bring back to a boil.
- Pack hot applesauce into half-litre (US pint) jars or 1 litre (US quart) jars (OR SMALLER.)
- If desired, add 1/2 tablespoon bottled lemon juice per half-litre/ US pint, one tablespoon to the litre / quart jars.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner or pressure canner.
- Water bath / steam canner: half-litre (US pint) size jars for 15 minutes and litres / quarts for 20 minutes; increase time as needed for your altitude.
- Pressure canner: half-litre (US pint) size jars for 8 minutes and litres / quarts for 10 minutes at 5 lbs (35 kPa) weighted gauge, 6 lbs (42 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
- (Note: if you do use smaller size jars, use processing directions for half-litre (pint) jars.
Nutrition Facts : ServingSize 250 ml, Carbohydrate 29.1 g, Protein 0.4 g, Fat 0.1 g, Sodium 5 mg, Fiber 3.1 g, Sugar 26 g, Calories 111 kcal
SPICED APPLESAUCE
Cardamom and mace add a bit of unusual spicy flavor to this homemade applesauce. This dish is a wonderful way to make use of autumn's apple bounty. -Janet Thomas, McKees Rocks, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 9 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender, stirring occasionally. Remove from the heat; discard the cinnamon stick. Mash the apples to desired consistency. Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
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.
APPLESAUCE
The Pioneer Woman's easy homemade Applesauce recipe is way better than the store-bought stuff and takes only 35 minutes to make.
Provided by Ree Drummond Bio & Top Recipes
Time 35m
Yield 6 to 7 cups
Number Of Ingredients 5
Steps:
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Nutrition Facts : Calories 151 calorie, Sodium 4 milligrams, Carbohydrate 40 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 32 grams
APPLESAUCE (FOR CANNING)
This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements.
Provided by JillAZ
Categories Sauces
Time 1h20m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Peel, core and quarter apples.
- You will need 3 to 3-1/2 pounds per quart of applesauce.
- Place in large saucepot.
- Cook apples with just enough water so they don't stick.
- Cook over medium heat until soft.
- Puree in food processor or food mill until smooth.
- Return to pan and bring to a boil.
- You may add sugar if desired.
- Taste to see how sweet the apples are.
- You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
- Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
- Remove air bubbles and adjust two piece caps.
- Process pints and quarts for 20 minutes in a boiling water canner.
- If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
- Prep time is an estimate as it depends on how many quarts of sauce you are preparing.
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SPICED APPLESAUCE - BETTER HOMES & GARDENS
From bhg.com
Total Time 1 hr 25 minsCalories 81 per serving
- In an 8- to 10-qt. heavy pot or Dutch oven combine apples, water, the lemon juice, cinnamon, and apple pie spice. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until apples are very tender, stirring often. Discard stick cinnamon.
- Press apples through a food mill or sieve. Return pulp to pot; discard skins. Stir in sugar to taste. If necessary, add 1/2 to 1 cup water to reach desired consistency. Bring to boiling, stirring until sugar is dissolved.
- Place pot of applesauce in a sink filled with ice water; stir to cool. Ladle into clean wide-mouth pint or quart freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator up to 2 weeks or freeze up to 8 months. Makes 6 pints or 3 quarts.
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