Red Hot Applesauce Recipes

Steps:

• Combine apples and water in a large pot over medium heat; bring to a simmer and cook for 5 minutes. Stir cinnamon candies and sugar into the apples and water; return mixture to a simmer and cook until the candies melt, about 15 minutes. Remove pot from heat and set aside until the mixture cools, about 15 minutes.
• Mash apples with a potato masher until no large chunks remain. Alternately, you can blend the mixture with an immersion blender to get a smoother applesauce.

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.

Steps:

• 1. Combine apples, candies and apple juice in a six quart crock-pot.
• 2. Cover and cook on low heat for 7 to 8 hours or on high heat for 4 hours our until desired consistency.
• 3. Can be made chucky or smooth as disired.
• 4. Serve warm or chilled.

Steps:

• Dissolve red hots in boiling water.
• Add jello and applesauce, stirring well.
• Serve on a lettuce leaf.
• Goes especially good with pork.

Steps:

• Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

Steps:

• Place apples, sugar, lemon juice, cinnamon, and 1/2 cup water in a large saucepan, and cook over medium heat until very tender, stirring often so that apples do not scorch, about 45 minutes. If necessary, add additional water to apple mixture, up to 1 cup, while apples cook.
• Remove the mixture from heat. Using a potato masher, mash into sauce, leaving some of the chunks. Let cool. If making ahead of time, chill, covered, until ready to use. Allow to warm to room temperature before serving.

Steps:

• Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

Steps:

• Core the apples, but it isn't necessary to peel them.
• I like the texture of having the peels in the sauce.
• Dice them very fine.
• Tumble everything into a large pot and bring to a boil.
• Reduce to the slowest simmer you can arrange on your stove so the sauce won't burn on the bottom of the pot.
• Cover, stirring occasionally, until you reach the consistency you want.
• The longer, the finer texture.
• I usually cook it about 3 hours.

Steps:

• Place apples and water in a 5-qt. saucepan. Cover and cook over medium-low heat for 15-20 minutes or until tender. , Mash until sauce is desired consistency. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved; stirring frequently. Remove from the heat; cool. Refrigerate until serving.