Raspberry Applesauce Salad Recipe 415

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
• Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.

Steps:

• Heat apples, 1/2 cup water, and cinnamon in a medium pot over medium-high. Bring to a simmer, then cover, reduce heat to low, and cook until apples are tender, 25 to 30 minutes. Add raspberries; cook, stirring, until juicy, about 5 minutes. Remove from heat; sprinkle with chia seeds. Let cool slightly, then mash. (If too thick, add water, 1 tablespoon at a time.) Applesauce can be refrigerated in an airtight container up to 2 weeks.

Steps:

• Take the raspberries out of the freezer. Boil the water, take off burner and stir in the jello until dissolved. Pour into your serving dish/bowl, then add the applesauce and the frozen raspberries. Stir, then place in the refrigerator until set.

Steps:

• In a large saucepan, combine apples with 1 cinnamon stick, jam, and water; bring to a boil.
• Reduce heat to low; cover and simmer, stirring occasionally, until apples are tender (about 30 to 35 minutes). Add more water if necessary to prevent sticking.
• Remove from heat; remove cinnamon stick.
• Stir in 2 teaspoons fresh lemon juice.
• The sauce will be somewhat chunky. If you prefer it smoother, puree it in a blender or food processor.

Steps:

• Combine apples, raspberries, water, brown sugar, cinnamon, and nutmeg in a slow cooker crock.
• Cook on Low until apples can easily be mashed, about 6 hours.

Steps:

• Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl; set aside. Add enough water to the juice to measure 1 cup. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. , Pour over fruit mixture. Add the applesauce and pecans. Pour into a 1-qt. bowl. Chill until set. Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired.