Pattis Raspberry Applesauce Recipes

RASPBERRY APPLESAUCE

Steps:

• In a large saucepan, combine apples with 1 cinnamon stick, jam, and water; bring to a boil.
• Reduce heat to low; cover and simmer, stirring occasionally, until apples are tender (about 30 to 35 minutes). Add more water if necessary to prevent sticking.
• Remove from heat; remove cinnamon stick.
• Stir in 2 teaspoons fresh lemon juice.
• The sauce will be somewhat chunky. If you prefer it smoother, puree it in a blender or food processor.

RASPBERRY ROASTED APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
• Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.

SLOW-COOKER APPLE RASPBERRY SAUCE

Steps:

• Combine apples, raspberries, water, brown sugar, cinnamon, and nutmeg in a slow cooker crock.
• Cook on Low until apples can easily be mashed, about 6 hours.

RICE COOKER RECIPE: RASPBERRY APPLESAUCE

Steps:

• Place apples and raspberries in the rice cooker; add brown sugar, cinnamon, and nutmeg. Add honey, vanilla extract, lemon juice, and water, in respective order.
• Set rice cooker to standard "cook" setting, about 30 minutes. Stir mixture halfway through cooking cycle, mashing apples a little bit.
• Remove the applesauce from the heat and cool for 30 minutes. Transfer applesauce to a bowl and chill in the refrigerator for at least 1 hour.

THE BEST HOMEMADE APPLESAUCE

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.