Best Pennys Rustic Applesauce Recipes
RUSTIC APPLESAUCE
A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Creme fraiche gives the sauce a smooth, rich finish; substitute full fat sour cream if your market doesn't carry it.
Provided by Lizzie Rodriquez
Categories Apple
Time 45m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.
- Remove from heat; mash to desired consistency with a fork or potato masher. Stire in creme fraiche. Serve warm or chilled.
CHUNKY APPLESAUCE
There's just something extra special about a homemade applesauce recipe like this one. This simple dish is tart and not too sweet. It makes the perfect side, especially with pork chops or a pork roast. -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield about 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.
Nutrition Facts : Calories 157 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 3g fiber), Protein 0 protein.
OLD-FASHIONED APPLESAUCE
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
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.
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.
PENNY'S RUSTIC APPLESAUCE
When my kids were little they loved applesauce. I started making it myself so I could control exactly what was in it. Of course you can peel the apples and blend it to make a fine smooth applesauce. But we love to leave the skins on and we enjoy "texture" in the sauce. Now some may call that lumps - we just call it yummy!
Provided by Penny Burdge
Categories Fruit Sides
Time 45m
Number Of Ingredients 8
Steps:
- 1. Wash the apples. Quarter, remove seeds and core. Cut into 1 inch dice. You can peel the apples if you prefer, but the red and green skins give the sauce a nice color and an interesting texture.
- 2. Place apple cider, cider vinegar, cinnamon, sugar, dash of salt and apples into a large saucepan.
- 3. Bring to a boil over medium heat. Stir well,then reduce temperature to low, cover and cook until the apples are tender.
- 4. Using an immersion blender, a potato masher or the back of a wooden spoon, process the apples to the desired chunkiness. Adjust cinnamon and sugar to your taste. Stir in the butter.
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