Pink Applesauce With Horseradish Recipes

20 MINUTE NO SUGAR PINK APPLESAUCE

Steps:

• Wash the apples well. Do Not Peel! Chop them into 1 inch pieces, discarding the core.
• Put the apples, cider, cinnamon and cloves into a heavy soup pot. Bring to a simmer, cover, and cook over medium heat for about 20 minutes, stirring often, until the apples are soft.
• Remove the spices, and then puree the apples in a food processor. I did this in batches so as not to overload the processor. You can puree the apples to a super smooth consistency, or keep some texture. I chose to retain a little bit of texture in mine.
• Refrigerate the sauce until needed. It will keep for a week in the refrigerator.

APPLESAUCE HORSERADISH SAUCE

Steps:

• This goes great with salmon. In a glass bowl combine all the ingredients. Refrigerate at least 1 hour or until chilled.

MARTHA'S PINK APPLESAUCE

Steps:

• Combine apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
• Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions.

PINK APPLESAUCE

Steps:

• Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
• Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
• Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.

APPLESAUCE HORSERADISH SAUCE

Steps:

• In a glass bowl combine all the ingredients.
• Refrigerate at least 1 hour or until chilled.

APPLESAUCE WITH HORSERADISH

Steps:

• Peel the apples and cut them into quarters. Cut away and discard the stems and cores.
• Place each quarter on the side and cut crosswise into thin slices. There should be five to six cups. Put the slices in a saucepan and add the sugar and water. Bring to the boil and simmer 10 minutes or until the apple slices are tender.
• Pour the mixture into the container of a food processor or electric blender and blend thoroughly. Let it stand until cool. Stir in the horseradish, adding more according to taste.

PINK APPLESAUCE WITH HORSERADISH

Steps:

• Cut apples into 1/2 inch chunks (do not peel) and in a heavy saucepan cook with garlic, sugar, and water, covered, over moderate heat, stirring occasionally, 20 minutes, or until apples are translucent and tender. Remove lid and cook mixture, stirring occasionally, about 10 minutes more, or until almost all liquid is evaporated.
• Force apple mixture through a course sieve or food mill fitted with fine disk into a bowl, discarding solids, and stir in horseradish. Applesauce may be made 4 days ahead and chilled, covered.
• Serve applesauce chilled or at room temperature with poultry or pork.

SAVORY APPLESAUCE

Steps:

• Peel, core, and cut apples into 1/2-inch-thick slices. In a large saucepan, combine apples with cinnamon, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)
• Remove from heat; discard cinnamon stick. Stir lemon juice and horseradish. Season with coarse salt and ground pepper.

PINK APPLESAUCE

Steps:

• In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl.
• Serve the applesauce warm or chilled.