Sarahs Applesauce Recipes
SARAH'S APPLESAUCE
I recently started making my own applesauce in the fall months. Wow, it is much easier than I anticipated and so tasty! My family absolutely adores the homemade stuff now. I found this recipe on the internet and altered it to our tastes. Your house will smell heavenly after you cook this up!
Provided by Chef Doozer
Categories Apple
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Peel, core, and dice the apples. Place the cut pieces in a large pot.
- Cover with the remaining 5 ingredients. Stir to evenly coat the apples. (It won't look like much water, but it's enough.)
- Cover with a lid and cook over medium heat for 20-25 minutes. Stir occasionally.
- Let mixture cool for 5-10 minutes. Then puree it in the food processor.
- Store in the refrigerator or freezer. You can serve it warm or cold.
- Tip: I use orchard apples, no specific type.
Nutrition Facts : Calories 97.2, Fat 0.2, SaturatedFat 0.1, Sodium 2, Carbohydrate 25.5, Fiber 2.8, Sugar 21.5, Protein 0.3
THE BEST HOMEMADE APPLESAUCE
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
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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- In a large and heavy pot, combine the water, lemon juice, honey, cinnamon, nutmeg and cloves. Stir until well combined.
- Next, prepare the apples. Peal, core and cut them into chunks. Mix each chopped apple into the pot as you finish cutting to prevent browning.
- When all the apples are cut and mixed into the pot, turn on the stove to medium heat. Cover and cook for about 15 minutes, until apples are soft. Remove from heat.
- Use a potato masher (the kind with a flat bottom) to mash the apples into the juices. Store as desired. These can be refrigerated for a few days, frozen or canned.
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