Time 1h Yield 4 quarts, 32 serving(s) Number Of Ingredients 7 Steps:
Place the apples and blueberries into a heavy bottomed pot large enough to hold all the ingredients and allow room for stirring. Add just enough water to cover the bottom of the pot-about 1/2 inch of water on the bottom or so. Put the pot onto high heat and stirring constantly, bring to a boil. Turn heat down to medium, and stirring continually, cook until the apples are all soft and some are beginning to break down, thickening the released fruit juices. Stir in the sugar and spices and keep cooking until the sugar is well combined. Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot. Using an immersion blender, a food processor or food mill, grind the fruit up into a slightly chunky puree-or, if you wish, grind it down to a perfectly smooth puree. Stir in the lemon juice thoroughly, then pack into hot pint or quart jars. Try to get any visible air bubbles out with a spatula; this is very difficult with very thick foods like applesauce, but try anyway. Wipe off the rim of the jar with a damp cloth, then center a lid on top and screw on a band. Do not tighten the band-just screw it down until it is closed, but not at all difficult to unscrew. Put into a hot water bath canner, making certain that water covers the jars completely. Bring to a boil, clap the lids on top of the canner and process the jars for 20 minutes-the processing time is the same for either pints or quarts. When they have processed for twenty minutes, turn off the heat and open the lid to the canner. Allow the jars to sit in the hot water for five minutes, then carefully lift up each jar and set it on a folded dishtowel in order to keep the counter from possibly cooling the glass too rapidly, causing the jar to crack. Check the seals on the lids-they should be concave and very tightly adhered to the jar rim. If after 24 hours the lids have not sealed, either use up the food that did not seal, or re-pack using new jars and new lids. Recipe makes eight pints or four quarts.
Time 1h5m Yield 3 cups, 4 to 6 servings as a side dish Number Of Ingredients 6 Steps:
Peel, core and slice apples 1/4-inch thick. Place apple slices in a large saucepan. Add remaining ingredients and simmer until a sauce consistency, about 45 minutes. Use a potato masher, if necessary, to break up any lumps, but leave slightly chunky.
Time 1h30m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray a Bundt pan with nonstick spray. Whisk together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg in a large bowl. Beat together the butter and brown sugar in a separate bowl with an electric hand-held mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, ending with the flour, being careful not to over-mix. Transfer the batter to the prepared Bundt pan and bake until a toothpick inserted into the middle of the cake comes out clean, 55 minutes. Cool completely before inverting. Sprinkle with powdered sugar if using.
Time 45m Yield Makes 6 cups Number Of Ingredients 6 Steps:
Peel, core, and slice apples. In a large pot, bring apples, lemon juice, spices, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.) Let cool, then transfer applesauce to airtight containers.
Time 55m Yield 8 cups. Number Of Ingredients 5 Steps:
In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, covered, 25-35 minutes or until apples are tender, stirring occasionally. Remove from heat; mash apples to desired consistency. Serve warm or cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.
Time 50m Yield 9 cups. Number Of Ingredients 10 Steps:
Place all ingredients in a Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender, stirring occasionally. Remove from the heat; discard the cinnamon stick. Mash the apples to desired consistency. Serve warm or cold. Store in the refrigerator.
Time 1h10m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Yield Serves 8 to 10 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside. In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.
Time 6h40m Yield 8 Number Of Ingredients 4 Steps:
Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.
Time 40m Yield 3 1/2 cups Number Of Ingredients 8 Steps:
In a lg. saucepan, stir together brown sugar, sugar, water, blueberries, lemon juice, nutmeg, cloves and cinnamon. Simmer mixture on low heat for approximately 30 minutes, stirring frequently. Do NOT allow to cook unattended. Mix a small amount of water with enough cornstarch to thicken to desired consistency, and whisk into sauce. Continue cooking sauce, stirring constantly, until sauce thickens. Serve warm.
