Sarahs Applesauce Recipes

Steps:

• Peel, core, and dice the apples. Place the cut pieces in a large pot.
• Cover with the remaining 5 ingredients. Stir to evenly coat the apples. (It won't look like much water, but it's enough.)
• Cover with a lid and cook over medium heat for 20-25 minutes. Stir occasionally.
• Let mixture cool for 5-10 minutes. Then puree it in the food processor.
• Store in the refrigerator or freezer. You can serve it warm or cold.
• Tip: I use orchard apples, no specific type.

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:

• Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
• Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

Steps:

• Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
• Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
• Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.