3-INGREDIENT APPLESAUCE (NO SUGAR ADDED)
Steps:
- To a medium saucepan (see notes for Instant Pot instructions) add peeled chopped apples, cinnamon, a dash of water (~2-3 Tbsp / 30-45 ml as original recipe is written), and lemon juice or apple cider vinegar. Stir.
- Cover and cook over medium heat until it simmers, then reduce heat to low / medium-low and continue cooking until the apples are very tender and slightly caramelized - about 15-20 minutes. Stir occasionally.
- Use the back of a wooden spoon or potato masher to mash into a loose sauce. You could also blend with an immersion blender, in a food processor or high-speed blender for smoother texture (optional) - a helpful step if you left the skins on. Add a dash of maple syrup or sugar of choice to sweeten (optional - depends on sweetness of your apples).
- Enjoy fresh, or store cooled leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Enjoy cold or reheated in the microwave or on the stovetop over low heat until hot (add more water as needed if dry).
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 21 kcal, Carbohydrate 5.7 g, Fiber 0.5 g, Sugar 4 g
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.
APPLESAUCE
Provided by Ree Drummond : Food Network
Time 35m
Yield 6 to 7 cups
Number Of Ingredients 5
Steps:
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Nutrition Facts : Calories 151 calorie, Sodium 4 milligrams, Carbohydrate 40 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 32 grams
FRESH APPLESAUCE
Just a plain and simple applesauce to serve with latkes.
Provided by Rachel
Categories Side Dish Applesauce Recipes
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
- Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 48.6 g, Fat 0.3 g, Fiber 4.1 g, Protein 0.5 g, Sodium 4.8 mg, Sugar 42.7 g
APPLESAUCE SLUSHIE
Make and share this Applesauce Slushie recipe from Food.com.
Provided by uryah93
Categories Beverages
Time 25m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Put apples and orange in blender then add grape juice. When done with putting fruits in add juice and ice. Blend all together on blending speed till every thing is smooth and you hear no more friut or ice blending. When done pour in to cups and drink like a slushie.
Nutrition Facts : Calories 87.3, Fat 0.2, Sodium 3.2, Carbohydrate 22.1, Fiber 2, Sugar 19.5, Protein 0.8
SARAH'S APPLESAUCE
This applesauce is delicious! I make it for my younger brother all the time and he loves it - and he hates canned applesauce!
Provided by PHATCAT
Categories Side Dish Applesauce Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 31.8 g, Fat 0.2 g, Fiber 3.5 g, Protein 0.4 g, Sodium 2.7 mg, Sugar 26.8 g
APPLESAUCE
An easy, quick applesauce recipe. I have doubled it and canned it so we always have some on hand. My family loves it.
Provided by JACKSWIFE
Categories Side Dish Applesauce Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 51 g, Fat 0.3 g, Fiber 4.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2 mg, Sugar 44.5 g
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4.1/5 (8)Total Time 1 hr 15 minsCategory PreservingCalories 118 per serving
- Cut the apples into quarters and remove the core and seeds. Cut the apples into smaller pieces and place in a 10-quart nonstick stock pot. The nonstick stock pot will ensure the applesauce doesn’t scorch as the extra liquid is poured off.
- Place the stockpot over medium low heat. Make sure to cook the apples over low heat to slowly draw the liquid out of the apples but not scorch them. Depending on the variety of apple, they will cook at different rates. Cover with a lid and slowly cook, stirring every 10 minutes.
- After 15 minutes, pour off any liquid that has formed at the bottom of the stockpot. Continue to stir, cook and pour off liquid until the apples have fully broken down to a mushy consistency. Every 10 minutes, pour off liquid until no more liquid remains. To quicken the process, after 45 minutes to an hour, the apples can be mashed with a potato masher.
- Once the apples have all broken down and all liquid has been released (usually about 2 cups), remove the sauce from the heat. Pass the applesauce through a food mill fitted with the finest plate.
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