Best Rustic Applesauce Recipes

RUSTIC APPLESAUCE

Rustic Applesauce image

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

Ingredients

4 cups braeburn apples, cubed, peeled
4 cups granny smith apples, cubed, peeled
1/2 cup brown sugar, packed
2 teaspoons lemon rind, grated
3 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 dash salt
2 tablespoons creme fraiche

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.

PENNY'S RUSTIC APPLESAUCE

Penny's Rustic Applesauce image

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

Ingredients

3 large apples, granny smith
3 large apples, gala or braeburn
1/4 c brown sugar
1 tsp ground cinnamon
1 c apple cider
dash salt
1 Tbsp cider vinegar
1 Tbsp unsalted butter

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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