Red Currant And Peach Applesauce 1 Recipes

EASIEST PEACH-APPLESAUCE RECIPE

Steps:

• Add apples and peaches to a large stockpot. I like to add half and half apples to peaches ratio to the pot or 1/3 peaches to 2/3 apples. It's up to your preference!
• Let simmer and soften about 30 minutes. Stir the pot frequently to keep the mixture from burning.
• Process apples and peaches through a food mill or large food strainer to remove skins and apple seeds.
• Add the sauce back into the large stockpot.
• Ladle into quart jars and process in a water bath canner for 20 minutes. Let cool overnight and transfer to storage. Don't forget to label your jars!

RED CURRANT AND PEACH APPLESAUCE

Steps:

• Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly.
• Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.

PEACH APPLESAUCE

Steps:

• I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce.
• Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds.
• You may not need sugar. I omitted it the last time I made the applesauce.
• Play it by ear also if you think you need water.
• Pour into crockpot or dutch oven.
• Note: I do several different batches, so I'm cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars.
• Repeat blending process with what's left of your apples and peaches.
• Pour into crock pot or dutch oven.
• Add vanilla extract, ground ginger.
• Add optional cinnamon. I used my Korintje cinnamon. You'll have to taste it and see if you want to add cinnamon.
• If adding sugar, now's the time to add.
• Meanwhile wash canning jars, lids, and bands.
• Sterilize in hot water bath.
• Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes.
• Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn't seal, I'll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.

RED CURRANT AND PEACH APPLESAUCE

Steps:

• Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan.
• Let fruit mixture cool slightly. Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.

RED CURRANT AND PEACH APPLESAUCE [1]

Steps:

• Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly. Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.

RED CURRANT AND PEACH APPLESAUCE

Steps:

• Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly.
• Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.

PEACH MELBA ICE CREAM PIE

Steps:

• 1. In medium saucepan cook and stir raspberries and jelly over low heat until combined. Stir togther water and cornstarch. Stir into mixture in saucepan. Cook and stir until mixture thickens and boils. Cook and stir for 1 minute more. Strain, if desired. Refrigerate at least 1 hour or until cooled.2. Spoon half of ice cream into crust. Spread half of raspberry mixture over ice cream in crust. Freeze at least 2 hours or until firm. Layer remaining ice cream on top. Freeze at least 2 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Serve topped with peach slices and remaining raspberry mixture. Store pie in freezer and raspberry mixture in refrigerator.