Best Vanilla Applesauce Recipes

Vanilla Applesauce image

Provided by Martha Stewart

Yield Makes about 1 1/2 quarts

Number Of Ingredients 8

14 ripe firm apples (about five pounds), such as Gala, peeled, cored, and quartered
1 cup apple cider, plus more as needed
1/4 cup sugar, plus more as needed
1 large cinnamon stick
1 teaspoon ground ginger, plus more as needed
1/2 teaspoon ground nutmeg, plus more as needed
2 tablespoons freshly squeezed lemon juice
1 vanilla bean, split lengthwise and scraped

Steps:

Combine all ingredients in a wide, heavy saucepan over medium heat. Cook, covered, stirring occasionally with a wooden spoon and adding more cider as needed to prevent scorching, until apples have broken down, 50 to 60 minutes. Mash any large pieces with the spoon. Add more sugar and spices, as desired.
Remove from heat; discard cinnamon and vanilla pod. Serve warm or at room temperature with rosti potatoes.

Prune-Vanilla Applesauce image

Provided by Martha Stewart

Time 45m

Yield Makes 6 cups

Number Of Ingredients 5

3 1/2 pounds apples, such as McIntosh, Gala, and Braeburn
3 tablespoons fresh lemon juice
1 cup chopped prunes
2 tablespoons dark-brown sugar
4 teaspoons pure vanilla extract

Steps:

Peel, core, and slice apples.
In a large pot, bring apples, lemon juice, prunes, vanilla and 2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar.
Let cool, then transfer applesauce to airtight containers.

Nutrition Facts : Calories 119 g, Fiber 4 g, Protein 1 g

PRUNE-VANILLA APPLESAUCE image

Categories Apple

Yield 6 cups

Number Of Ingredients 5

3 1/2 pounds apples, such as McIntosh, Gala, and Braeburn
3 tablespoons fresh lemon juice
1 cup chopped prunes
2 tablespoons dark-brown sugar
4 teaspoons pure vanilla extract

Steps:

STEP 1 Peel, core, and slice apples. STEP 2 In a large pot, bring apples, lemon juice, prunes, vanilla and 2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes. STEP 3 Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar. STEP 4 Let cool, then transfer applesauce to airtight containers.