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.
Time 45m Yield Makes 4 cups Number Of Ingredients 5 Steps:
Peel, core, and cut the apples into 1/2-inch-thick slices. In a large saucepan, combine apples with the cinnamon stick, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.) Remove from heat; discard cinnamon stick. Stir in lemon juice.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.
Time 20m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Cut apples in quarters. Peel and core the apples. Put apples in a bowl of cold water. Cut apples into slices. Put them in a saucepan with the water and a tiny pinch of salt. Cover and simmer gently till apples are soft. Add sugar (depending on how sweet you want the sauce to be). Simmer well to melt sugar. Cook down sauce.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Put water and apples in pot. Bring to a boil. Reduce heat to low. Simmer approx 25 minutes, or until soft – stirring occasinally. Slightly mash apples. Add sugar, cinnamon and all spice. Mix well, and let simmer about 5 more minutes. If you want a smoother texture sauce, pour into a blender, and Puree until desired texture.
Yield Makes 1 1/2 cups Number Of Ingredients 5 Steps:
Combine apples, water, sugar, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring and mashing with the back of a wooden spoon, until apples are soft and water is evaporated, 10 to 15 minutes.
Time 30m Yield 5 cups. Number Of Ingredients 5 Steps:
Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a large saucepan. Add remaining ingredients., Bring to a boil. Reduce heat; simmer, covered, until desired consistency is reached, 15-20 minutes, stirring occasionally.
Time 30m Yield 6 cups. Number Of Ingredients 4 Steps:
Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled.
More about “basic applesauce recipes”
Number Of Ingredients 6 Steps:
Combine apples, cinnamon stick, lemon juice, salt, and 1/4 cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35-45 minutes. Uncover pot and let apples cool slightly. Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened. Do Ahead: Applesauce can be made 4 days ahead. Let cool; cover and chill.
