FRESH APPLESAUCE
This applesauce requires no cooking. Unpeeled apples gives the sauce small specks, but you can peel them if you want. Yield is estimate. From Joy of Eating Natural Foods.
Provided by Buckwheatjr.
Categories Lunch/Snacks
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour water and lemon juice in a bowl.
- Add sliced apples and let stand 15 minutes.
- Combine spice, honey, and half the apple slices in a blender.
- Blend, adding a balance of apples until all have been blended until smooth.
- Chill before serving.
Nutrition Facts : Calories 80, Fat 0.1, Sodium 4.5, Carbohydrate 21.4, Fiber 1.7, Sugar 18.9, Protein 0.2
FRESH APPLESAUCE
From Cottonwood, Arizona, Mary Ann Gove shares her special recipe for no-cook applesauce. "It's extra-healthy since no nutrients are lost in cooking," she notes. "Honey makes it sweet enough to satisfy as dessert."
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a blender or food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl. Cover and refrigerate until serving.
Nutrition Facts : Calories 153 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 5g fiber), Protein 0 protein.
FRESH APPLESAUCE
Just a plain and simple applesauce to serve with latkes.
Provided by Rachel
Categories Side Dish Applesauce Recipes
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
- Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 48.6 g, Fat 0.3 g, Fiber 4.1 g, Protein 0.5 g, Sodium 4.8 mg, Sugar 42.7 g
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.
CANNING APPLESAUCE
Steps:
- Wash, peel, core, and quarter apples.
- In a large covered pot, add apples and just enough water to prevent sticking. Cook over med-low heat until apples are soft.
- Once apples are soft, puree using a food processor, food mill, or immersion blender. Return puree to saucepan.
- Add sugar to taste, if desired.
- Bring applesauce to a boil, stirring to prevent sticking.
- If canning: Fill hot, sterile jars. Leave 1/2" headspace.
- Fit 2 piece lids and process in a water bath canner for 20 minutes (pints and quarts).
HOMEMADE APPLESAUCE
Steps:
- Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
- Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth. Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes...or any place where applesauce is needed!
17+ RECIPES WITH APPLESAUCE (+HOMEMADE APPLESAUCE RECIPE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Side Dish
Time 33m
Number Of Ingredients 4
Steps:
- Prepare the apples.
- Boil water and sugar to dissolve the sugar.
- Add the apples to the pot and cook covered for 1 hour.
- Mash the apples to the consistency you desire or use an immersion blender.
Nutrition Facts : Calories 175 kcal, ServingSize 1 serving
FRESH APPLESAUCE
Provided by Florence Fabricant
Categories condiments, side dish
Time 25m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Roughly cut up the apples without peeling or coring them and place them in a heavy saucepan with the water.
- Cover and cook slowly, until the apples are soft, about 20 minutes.
- Force the apples through a sieve into a bowl. If desired, sweeten the applesauce to taste with honey.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 24 grams
CLASSIC APPLESAUCE
McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar, if you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- Peel, core, and slice apples.
- In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
- Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
- Let cool, then transfer applesauce to airtight containers.
Nutrition Facts : Calories 80 g, Fiber 4 g
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.
APPLESAUCE
Steps:
- Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using.
APPLE SAUCE
Our easy apple sauce is a great accompaniment to rich meats, such as goose or pork. It needs just three ingredients to make in one simple step
Provided by Barney Desmazery
Time 30m
Number Of Ingredients 3
Steps:
- Tip all the ingredients into a pan, then cover with a lid. Place the pan on a low heat, stirring occasionally, for about 15 mins until the apples break down into a purée. Stir to knock out any lumps, then tip into a serving dish.
Nutrition Facts : Calories 130 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Sodium 0.13 milligram of sodium
CINNAMON-SPICED APPLESAUCE
Categories Sauce Fruit Side Kid-Friendly Low Sodium Apple Fall Cinnamon Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in saucepan has evaporated, about 6 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.
- Using fork, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold. (Applesauce can be prepared 3 days ahead. Cover and keep refrigerated.)
FRESH APPLESAUCE
Anything homemade with fresh apples is good! Besides, its fall!
Provided by Tammy T
Categories Fruit Sides
Time 30m
Number Of Ingredients 6
Steps:
- 1. Place apples in a 5 qt pot. Add sugar, cinnamon, lemon juice and vanilla. Add just enough water to cover half of the apples. ( to prevent a watery sauce )
- 2. Bring apples to boiling, reduce heat to simmer until apples are soft.
- 3. Hand blend or mash apples to desired consistancy. Serve warm or cold.
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HOW TO MAKE HOMEMADE APPLESAUCE WITH A FOOD MILL : 5 …
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- Obtain Apples. Obtain an obnoxious quantity of apples from a neighborhood tree. I had 4 large trash bags full of crab apples. This is the ultimate in Reuse Reduce Recycle, and fresh whole food with no preservatives never hurt either.
- Get Ready for Hours of Fun. Get everything ready before begin. Wash and assemble and test your food mill. 1 or 2 large pots of boiling water going with either a pasta insert, or a large slotted spoon to remove apples.
- Cut and Wash. All of the next steps are performed at the same time, we ended up cutting faster than we could cook and mill, but didn't want to keep cut apples around to brown in the time it took to finish a batch.
HOW TO MAKE BABY APPLESAUCE | PARENTS
From parents.com
- Select & Buy a Fresh Apple. In fall, fresh apples are plentiful and inexpensive, as well as delightfully crisp, juicy, and flavorful. Look for firm fruit that's free of bruises and blemishes.
- Wash & Peel the Apple. Wash the apple with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water, dry, and peel.
- Core & Chop the Apple. Set the peeled apple, stem side up, on a clean cutting board. Slice in half. To remove the core, cup each apple slice in your palm and cut in a shallow scooping motion with a paring knife.
4 WAYS TO PRESERVE APPLESAUCE - WIKIHOW
From wikihow.com
- Planning Your Applesauce Use crisp, firm apples to make your applesauce last longer. Since you’ll be storing your applesauce for later, you’ll want to pick apples that are tart, juicy, and crisp.
- Making the Applesauce Peel and core all of your apples. Rinse off your apples in the sink and then grab your peeler. Peel the skin off the apples, then slice each one in half.
- Canning Applesauce Sterilize your jars and lids in hot water. Wash the jars and the lids with soap and water and place them in a large pot.
EASY APPLESAUCE RECIPE FOR CANNING OR EATING FRESH ...
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- Place apples into large pot and bring to a boil, add just enough water to prevent sticking. Stirring often .
EASY PEASY APPLESAUCE ⋆ 100 DAYS OF REAL FOOD
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- Combine the apples, apple juice/cider, lemon juice, and cinnamon stick (if using) into a large pot. Cover and simmer for 20 – 25 minutes or until tender (but not mushy).
- Remove the cinnamon stick (if using) and transfer warm apple mixture to a food processor (or you can mash by hand with a potato masher) and add honey (if using) and nutmeg. Puree to desired chunkiness. Serve, refrigerate, or freeze the leftovers!
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APPLESAUCE RECIPE - BON APPéTIT
From bonappetit.com
- Combine apples, cinnamon stick, lemon juice, salt, and ¼ 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.
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