Mango Peach Applesauce Recipes

HOMEMADE PEACH APPLESAUCE

Steps:

• If have a food mill or want to keep the skins on just core/pit the peaches and apples. Otherwise peel them first before removing the core/pit.
• Quarter the peaches and apples and add to the Instant Pot
• Add enough water to cover the bottom of the pot about 1/3 to 1/2 of cup.
• Set to high pressure for 5 minutes. Seal the pot.
• Allow the pot to naturally release before opening.
• If using a food mill, run through the food mill now, over top a bowl.
• Once cooled enough to taste, check for sweetness. Add honey or sugar if desired.
• If sauce is too thin, put back in the Instant Pot and hit the saute bottom. Don't walk awake. Stir the sauce regularly until the desired consistency.

HOMEMADE APPLESAUCE: 5 FRUIT FLAVORS

Steps:

• For each flavor, just combine all ingredients in a blender and mix until smooth. Done!

HOMEMADE MANGO APPLESAUCE

Steps:

• Core the apples. Peel if desired.
• Peel mango and cut into bite sized pieces.
• Cut apples into bite sized pieces.
• Add apples and mango to a large pot or Dutch oven. Add just enough water to keep fruit from sticking.
• Cook over medium heat, stirring occasionally, until fruit is soft.
• Transfer cooked fruit to a blender, food processor, or food mill.
• Process to desired consistency.
• Return to Dutch oven. Taste pureed fruit.
• Add honey if desired. Stir to mix well.
• Ladle hot sauce into pint jars.
• Cover with two-piece lids and process in a water bath canner for 20 minutes.
• Remove from canner and let cool overnight.

PEACH APPLESAUCE

Steps:

• I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce.
• Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds.
• You may not need sugar. I omitted it the last time I made the applesauce.
• Play it by ear also if you think you need water.
• Pour into crockpot or dutch oven.
• Note: I do several different batches, so I'm cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars.
• Repeat blending process with what's left of your apples and peaches.
• Pour into crock pot or dutch oven.
• Add vanilla extract, ground ginger.
• Add optional cinnamon. I used my Korintje cinnamon. You'll have to taste it and see if you want to add cinnamon.
• If adding sugar, now's the time to add.
• Meanwhile wash canning jars, lids, and bands.
• Sterilize in hot water bath.
• Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes.
• Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn't seal, I'll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.

MANGO PEACH APPLESAUCE

Steps:

• Combine all ingredients except for almond extract, in crock pot or heavy pan.
• If using crock pot, set control to LOW and simmer 4-6 hours or until fruit is very soft. Remove crockpot cover, discard whole cinnamon stick if using, and if necessary, *mash any chunks of fruit with potato masher.
• Stir in almond extract. Adjust seasoning.
• For stovetop, bring fruit mixture to boil, cover and simmer on low 1 hour or until fruit is very soft. If any fruit chunks remain, *mash with potato masher. (Be sure to remove whole cinnamon stick first.) Stir in almond extract. Adjust seasoning.
• Serve applesauce warm or cold.
• Freezes well.
• *At this point, you could opt to use a hand held immersion blender to puree the fruit.
• Yield: estimated.