Brandied Applesauce Recipes

Steps:

• Combine sugar and water in a large saucepan. Bring to a boil; cook and stir until sugar is dissolved. Remove from the heat., Place apples in a large glass or plastic container; add the sugar mixture, brandy, cloves and cinnamon stick. Cover and let stand at room temperature for at least two weeks, stirring once a week., Strain brandy mixture; discard apples and spices. Pour into glass bottles. Place an additional three cloves and one cinnamon stick in each bottle.

Steps:

• Peel, core, and quarter the apples.
• In a pressure cooker, combine all the ingredients and cook at high pressure for 2 minutes.
• Let pressure release naturally (it'll take 10 to 20 minutes), then remove cinnamon sticks and coarsely chop the apples; alternatively, puree the apples if you prefer a smoother texture.
• Taste and adjust sweetness and flavorings.
• Set aside to cool, then cover and refrigerate.

Steps:

• Heat oven to 375 degrees. In a 12-by-14-inch roasting pan, or an 11-by-17-inch baking pan, combine the brandy, cinnamon, cloves, lemon juice and zest, brown sugar, and butter. Add all the apples, and toss.
• Roast until the apples are very soft and golden brown, about 30 minutes. Transfer apples to the bowl of a food processor; pulse until smooth. Stir in the salt, and serve warm.

Steps:

• In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan., Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper.

Steps:

• Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
• Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Steps:

• Preheat oven to 350 degrees F, then grease & flour one 9 inch loaf pan.
• Soak raisins in brandy 15 minutes.
• In large bowl, stir together flour, baking powder, salt, cinnamon & cloves, then set aside.
• In medium bowl, combine applesauce, eggs, brown sugar & oil, mixing well.
• Add raisins & nuts to applesauce mixture & mix well.
• Add fruit mixture to flour mixture & stir only until flour is moistened.
• Pour into greased pan & bake 50-55 minutes.
• Cool in pan 15 minutes before removing loaf of bread to cool completely on wire rack.

Steps:

• Tip all the ingredients into a pan, then cover with a lid. Place the pan on a low heat, stirring occasionally, for about 15 mins until the apples break down into a purée. Stir to knock out any lumps, then tip into a serving dish.