Rosy Cinnamon Ginger Applesauce Recipes

CHUNKY GINGERED APPLESAUCE

Steps:

• In 3-quart saucepan, mix all ingredients except cinnamon. Cover and heat to boiling; reduce heat. Simmer covered 15 to 20 minutes, stirring occasionally, until apples are soft.
• With spoon, crush apples to desired consistency. Sprinkle with cinnamon. Serve warm or cold.

GINGER APPLESAUCE

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.

ROSY APPLESAUCE

Steps:

• In a Dutch oven, combine apples, rhubarb, strawberries, sugar and water; bring to a boil. Reduce heat; simmer, covered, 18-22 minutes or until fruit is tender, stirring occasionally., Remove from heat; stir in vanilla. If a smoother consistency is desired, cool slightly and, in batches, process in a blender. Serve warm or cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.

CHUNKY CINNAMON-GINGER & BROWN SUGAR APPLESAUCE

Steps:

• Peel and core apples and chop into 1-inch pieces.
• Into a medium saucepan over medium heat, place apples, water and lemon juice. Cover and simmer for 15-20 minutes, stirring occasionally.
• Once the apples are soft, mash until reaching your preferred chunky consistency. Then stir in brown sugar, cinnamon and ginger until thoroughly incorporated.
• Cool for 10-15 minutes or per your preference. Serve and enjoy!

ROSY APPLESAUCE

Steps:

• Cut unpeeled but cored apples into chunks, place in large sauce pan.
• Add 1/2 inch of water.
• Stir in sugar, vanilla and cinnamon.
• Heat to boiling, reduce to low and simmer, covered, until apples soften (about 30 min.) Press through a fine sieve or the fine disc of a food mill.
• Taste and adjust seasoning.
• Refrigerate.

SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
• In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
• Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
• Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.

ROSY APPLESAUCE

Steps:

• Cook apples, cranberries, sugar, and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes. Discard cinnamon stick. (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.) Cool to room temperature or chill before serving.