Maple Applesauce Food

HOMEMADE APPLESAUCE WITH MAPLE SYRUP

Steps:

• Cut apples in to quarters.
• Combine with cider and cinnamon stick in a large heavy stockpot over high heat, cover and bring to a boil. Reduce heat and simmer for about 1 hour, stirring often, or until the apples are soft. Remove and set aside cinnamon stick when apples are done cooking. *see note
• At the same time, you should sterilize your jars - 350F in the oven for 10 min on a baking sheet, glass part only. Or skip if you plan to eat or freeze the applesauce within the next week.
• Increase heat to medium and cook uncovered for 10 minutes to reduce liquid.
• Put apples through a food mill, discarding peel and seed as you go.
• If you will use the applesauce for baking, store as is, unsweetened.
• If you would like to have this as a snacking applesauce, add maple syrup, lemon zest, cinnamon, nutmeg and salt. Mix well.
• Spoon into hot sterilized mason jars leaving about 1" headspace, seal with lids. Let cool. Lids should pop inward making a little ping sound when completely cool to indicate they are sealed.

APPLE-MAPLE GLAZE

Steps:

• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.

HOMEMADE APPLESAUCE

Steps:

• Peel, core and chop the apples into 2″ chunks. In a medium Dutch oven or large stainless steel saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cover and bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally, until the apples are tender and falling apart, about 15 to 20 minutes.
• Remove the pot from the heat. For chunky applesauce, use a potato masher or the back of a sturdy spatula or wooden spoon to break it up to your desired consistency. For smooth applesauce, blend it in your food processor.
• Stir in the vinegar. Adjust to taste as necessary-for sweeter applesauce, stir in more maple syrup (I usually add 2 tablespoons); for more spice, add more cinnamon; for more complexity, add another teaspoon of vinegar.
• Serve warm or chilled; let it cool to room temperature before covering leftover applesauce and storing it in the fridge. Leftover applesauce will keep well in the refrigerator for about 1 week, or for months in the freezer.

APPLESAUCE GRANITA WITH MAPLE YOGURT

Steps:

• For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.
• For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.
• Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

MAPLE CINNAMON APPLESAUCE

Steps:

• Peel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, maple syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit.
• Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more maple syrup, cinnamon or lemon juice, to taste. Serve warm or chilled; let it cool to room temperature before storing it in the fridge.

DECADENT CHEESECAKE WITH MAPLE APPLESAUCE

Steps:

• In a large bowl, whip cream cheese for about 30 seconds.
• Add powdered sugar and lemon juice. Mix well.
• In a separate bowl, whip cream until stiff peaks form.
• Fold gently into cream cheese mixture.
• Pour into graham cracker crust.
• Chill for 2 to 3 hours.
• For Maple Apple Topping in a large skillet, melt butter over medium heat.
• Add apples for 5 minutes until tender.
• In a small bowl, combine maple syrup, sugar, cornstarch, and cinnamon. Add to apples in skillet.
• Cook for an addition 4 minutes or until the sauce is thickened. Remove from heat and let cool about 10 minutes.
• Cut cheesecake into individual slices and spoon sauce over each piece.
• Sprinkle with toasted pecans.