Holiday Applesauce Recipes

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HOLIDAY APPLESAUCE



Holiday Applesauce image

I made this for the holidays, and it was truly the best applesauce I've ever had. The apartment smelled incredible while it was cooking! I used a mixture of Gala and Fuji apples, although any apples should be fine. Courtesy of Saveur.com.

Provided by rpgaymer

Categories     Sauces

Time 2h5m

Yield 2 1/2 quarts, 8-12 serving(s)

Number Of Ingredients 13

5 lbs apples, peeled, cored, and coarsely chopped
1 lemon, juice & zest of
1 vanilla bean, split and scraped
1 cinnamon stick
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup sugar
1 cup brown sugar
3/4 cup apple cider or 3/4 cup apple juice
1 tablespoon vanilla extract

Steps:

  • Bring all ingredients except the vanilla extract to a boil in a 6-qt. saucepan over high heat. Reduce heat to low, cover, and cook for 10-15 minutes, or until the apples start to break down.
  • Uncover and cook for a further 1-1 1/2 hours, or until the mixture has reduced by about a third and the sauce becomes thick and amber-colored.
  • Remove from heat and stir in the vanilla extract. Serve warm or cool.

Nutrition Facts : Calories 369.2, Fat 0.8, SaturatedFat 0.2, Sodium 124.5, Carbohydrate 95.9, Fiber 10, Sugar 81, Protein 1.2

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

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.

OLD-FASHIONED APPLESAUCE



Old-Fashioned Applesauce image

We had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. -Doris Natvig, Jesup, Iowa

Provided by Taste of Home

Time 30m

Yield 6 cups.

Number Of Ingredients 4

4 pounds tart apples
1 cup water
1 cinnamon stick or 1/2 teaspoon cinnamon extract
1/2 to 1 cup sugar

Steps:

  • Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled.

Nutrition Facts : Calories 122 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 4g fiber), Protein 0 protein.

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