Time 30m Yield 4 Number Of Ingredients 4 Steps:
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Time 3h25m Yield 6 cups Number Of Ingredients 5 Steps:
Mix apples (about 12 cups) with cinnamon and sugar and put into crock pot. Pour water and lemon juice over apples. Cook on low for 6 hours or high for 3 hours.
Time 50m Yield 10 serving(s) Number Of Ingredients 6 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.
Number Of Ingredients 4 Steps:
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
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 1h25m Yield 8 cups Number Of Ingredients 5 Steps:
Toss together the apples, pears, 1/4 cup water, maple syrup and 2 teaspoons cinnamon in a large pot with a heavy bottom (a Dutch oven works great for this). Cover and cook, stirring occasionally, over low heat, until the fruit are very tender, about 45 minutes or up to 1 hour. Stir in the lemon juice and use a potato masher to smash to your desired consistency. If you like a completely smooth, pureed sauce, use an immersion blender to blend until smooth. Taste and add additional cinnamon to your liking. Serve warm, or cool completely and store in sterile jars with tight-fitting lids up to 1 week in the refrigerator.
