Prune Vanilla Applesauce Recipes

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PRUNE-VANILLA APPLESAUCE



Prune-Vanilla Applesauce image

Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

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

THE BEST HOMEMADE APPLESAUCE



The Best Homemade Applesauce image

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

4 pounds assorted apples, such as Golden Delicious, Gala, Honeycrisp or McIntosh (about 8), peeled, cored and chopped
1/4 cup sugar
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon

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.

VANILLA APPLESAUCE



Vanilla Applesauce image

Make this vanilla-scented applesauce to serve alongside our Potato Rosti.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

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.

BLUSHING APPLESAUCE



Blushing Applesauce image

This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.

Provided by FutureChefShay

Categories     Side Dish     Applesauce Recipes

Time 55m

Yield 10

Number Of Ingredients 6

5 pounds Macintosh apples, quartered and cored
¾ cup sugar
¾ cup water
¼ cup lemon juice
1 teaspoon cinnamon
½ teaspoon nutmeg

Steps:

  • Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
  • Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
  • Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.

Nutrition Facts : Calories 179 calories, Carbohydrate 47.1 g, Fat 0.4 g, Fiber 5.6 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.9 mg, Sugar 38.8 g

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