GINGER APPLESAUCE
When it's apple-picking time, it's also time for all the delightful treats you can make with them, including applesauce. This is my favorite way to prepare it. It's simple to do and it makes the whole house smell like fall. -Renee Pajestka, Brunswick, Ohio
Provided by Taste of Home
Time 4h25m
Yield about 5 cups (8 servings).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 4g fiber), Protein 0 protein.
PEACH GINGER APPLESAUCE
Categories Condiment/Spread Side Kid-Friendly Quick & Easy Apple Fall Healthy
Yield 8 cups
Number Of Ingredients 6
Steps:
- STOVE TOP: Add apple slices, peaches, cider (or apple juice concentrate), lemon juice, ginger, and almond extract to large pan. Bring liquid in bottom of pan to a boil over medium high heat, lower heat to medium, cover and cook for 45-60 minutes, stirring every 15 minutes, until apples and skin are soft. SLOW COOKER: Add ingredients, cover, and cook 3 hours on high or 5 hours on low, until apples and skin are soft. (Note: Slow cookers can vary; cooking times are approximate.) BLEND IT: Use an immersion blender (or blender or food processor) to blend the cooked apples into a sauce consistency with whatever texture you prefer--smooth or chunky. (The skin should blend in easily; if not, return to stove or slow cooker and continue cooking until softened enough to blend.) STORE IT: Refrigerate for up to 1 week or freeze for up to 1 year. Use water process canning to store it at room temperature for up to 1 year.
SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING
This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 24
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.
PEAR-GINGER APPLESAUCE
Try something new alongside roast pork or chicken, or 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
Steps:
- Peel, core, and slice apples.
- In a large pot, bring apples, lemon juice, pears, ginger, and 1 1/2 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, if using.)
- Let cool, then transfer applesauce to airtight containers.
Nutrition Facts : Calories 85 g, Fiber 4 g, Protein 1 g
PEACH APPLESAUCE
Make and share this Peach Applesauce recipe from Food.com.
Provided by Chef Pooh 2
Categories Apple
Time 2h30m
Yield 7 pint jars, 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107.6, Fat 0.3, Sodium 1.4, Carbohydrate 27, Fiber 3.2, Sugar 23.1, Protein 0.9
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