RASPBERRY ROASTED APPLESAUCE
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.
ROAST PORK LOIN WITH APPLESAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 to 8 main course servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
- Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
- Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
- Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
- Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
- Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
- Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.
HOMEMADE APPLESAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.
THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
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.
OVEN-ROASTED APPLESAUCE
This applesauce is prepared with spices to produce a flavor that resembles the inside of an apple pie.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 2 cups
Number Of Ingredients 9
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.
BAKED APPLESAUCE
ONCE YOU TASTE this applesauce, you won't want the tore-bought variety anymore. Baking the apples locks in their delicious flavor! This recipe can easily be adjusted for any amount of servings. -Mary Mootz Cincinnati, Ohio
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place apples in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cinnamon and vanilla. Sprinkle over apples. , Cover and bake at 350° for 40-45 minutes or until apples are tender. Uncover and mash with a fork. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 42g carbohydrate (36g sugars, Fiber 2g fiber), Protein 0 protein.
ROASTED APPLESAUCE
This is without a doubt *the* most fabulous applesauce I have ever had! It's the only apple sauce my kids will eat, The flavor is incredible! So much richer in flavor than apples that have been steamed or simmered in water. I have actually used whatever apples I happen to have in hand. Even those that are looking tired and not so crisp any more. Great with any pork or chicken entree.
Provided by Chicagoland Chef du
Categories Apple
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Spray baking dish w/ non-stick spray.
- Spread apples out in a casserole pan. Sprinkle with lemon juice, cinnamon sticks, sugar, salt and butter. Stirring occasionally.
- Bake until the apples are roasted and soft, about 30 minutes or longer.
- UPDATE: I roast until they are tender and begin to caramelize.
- Serve chunky or mash to desired consistency.
- Serve hot or cold.
- Yields 2 cups.
ROAST PORK WITH APPLESAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 500 degrees; set the oven rack as close to the top of the oven as possible, taking into account the thickness of the pork.
- Drain the applesauce in a fine sieve to remove excess liquid. Line a roasting pan with a double layer of foil, and brush with a little oil.
- Sprinkle the roast with salt and pepper, then spread the applesauce evenly over it. Sprinkle with a little more salt and pepper, and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, even turning dark brown, as long as the top doesn't blacken.
- After 45 minutes, begin checking the pork with an instant-read thermometer. When the internal temperature reaches 155 degrees, remove the meat from the oven. Let it rest 5 minutes, then carve. Serve the sliced meat with any accumulated juices.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 7 grams, Sodium 747 milligrams, Sugar 11 grams
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- Peel the apples and cut them into quarters. Remove the core and cut the apples into 1-inch chunks. As each apple is ready, place it in a large bowl and toss with the lemon juice.
- Melt the butter in a large ovenproof skillet over medium-high heat. When the butter begins to brown, add the apples and salt and sauté just until the edges begin to color, 3 to 4 minutes. Add the honey, stir well, and transfer to the oven. Roast until the apples are soft and lightly caramelized, 20 to 30 minutes. (For a less robust, more traditional applesauce flavor, cover the skillet prior to roasting.)
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