Raw Applesauce Food

NO COOK APPLESAUCE

No Cook Applesauce image

Yummy applesauce for the whole family. This serving size is for a crowd so you might want to make it smaller. Everyone will love it.

Provided by Tina M.

Categories Side Dish Applesauce Recipes

Time 15m

Yield 16

Number Of Ingredients 5

Ingredients

12 apples - peeled, cored, and chopped
1 cup brown sugar
1 cup water
1 ½ tablespoons lemon juice
1 teaspoon ground cinnamon

Steps:

Blend apples, brown sugar, water, lemon juice, and cinnamon in a blender until smooth.

Nutrition Facts : Calories 106.8 calories, Carbohydrate 28 g, Fat 0.2 g, Fiber 2.6 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 24.1 g

RAW APPLESAUCE

Raw Applesauce image

Applesauce, raw & fresh! This simple recipe comes from the Honey Acres Beekeeper's Best Honey Cookbook. Although any type of apple could be used here, I prefer either the gala or fuji. And, instead of apple juice, one could substitute orange juice or pineapple juice.

Provided by Sydney Mike

Categories Sauces

Time 10m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 3

Ingredients

6 apples, peeled, cored, diced
1/2 cup honey, mild flavored
1/2 cup apple juice

Steps:

Place all ingredients in blender or food processor.
Pure to desired smoothness & enjoy.

THE BEST HOMEMADE APPLESAUCE

The Best Homemade Applesauce image

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

Ingredients

4 pounds assorted apples, such as Golden Delicious, Gala, Honeycrisp or McIntosh (about 8), peeled, cored and chopped
1/4 cup sugar
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon

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.

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