Applesauce

Making applesauce is simple. I’ve been cooking it for several years now, but only with the advent of the Internet in my life did I find out what I’m cooking applesauce.

What apples are they made from?

I prepare it from aport, this type of apple grows in Almaty. They are great for sauce. When stewed, their flesh immediately becomes soft and, very importantly, homogeneous. It is this property of apples that allows you to prepare not jam or preserves, but apple sauce.

So for the sauce, find apples in your region, which, when stewed, quickly become soft and seem to fall apart. And it’s even better if they were sour.

Where do they eat this sauce?

It turns out that I learned all this from the Internet that such apple sauce is eaten with meat and poultry in Sweden, England, the Netherlands, in Peru at Christmas, in Germany with potato pancakes, in France with blood sausage.

It would be strange if seasonings for dishes were not made from a product that improves digestion. Of course, this sauce is good for breakfast, spread on a slice of white bread with tea or coffee. Or on rye bread to stay slim.

What you need to make applesauce.

I used to think that apple sauce was prepared by some complicated method of marinating, nothing like that!

Apple sauce requires apples, water and sugar. This is the basis, and the rest is optional.

Steps for making applesauce

How to cook.

Peel the apples (again, some people prefer with the peel), roughly cut into slices. Pour a little water into the pan, just enough to cover the bottom, pour the apples in there and simmer under the lid for about 15 minutes. Watch and stir so that it doesn’t burn.

When the apples turn into a soft pulp, you can add lemon juice, for acid, or cinnamon, or horseradish or chokeberry juice. Whoever likes it. Or don’t add anything else, but still simmer for another 5 minutes, on the lowest heat.

If the apple variety is still hard and you can’t get a homogeneous puree, puree it in a blender

That's all. Either seal it in jars for the winter, freeze it in portions in the freezer, or even serve it straight to the table.

By the way, if you add chokeberry juice to apple sauce, you will get such beauty.

Apple sauce with chokeberries.

Nice addition

Applesauce (without horseradish, of course) is added INSTEAD of butter or margarine to baked goods, replacing butter in whole or in part. If you replace completely, the dough will be heavier and wetter. Agree, good news for those counting calories.

The benefits of vitamins in apple sauce

B1 - for skin, immunity, nervous system), B2 - for skin, for vision, for stress resistance, C - for immunity, E - for skin, PP - for the nervous system, B9 - for the immune system, for the heart.

Applesauce is a great addition to pork, duck and goose dishes, as well as pancakes and pancakes. The basic applesauce recipe can be modified or added to taste. So, yesterday I prepared apple sauce with chokeberry (chokeberry) juice - look at the photo, what a beautiful color it turned out. Now that the apple harvest is ripe, it’s time to prepare apple sauce and stock up on it for the winter, because it keeps well in the freezer. This article contains a recipe for apple sauce, photos and some ideas on how to prepare it.

What to serve applesauce with:

Applesauce is a traditional dish in European and North American cuisine. In the UK, apple sauce is always served with oven-roasted pork (see recipe above). We found it interesting that in Holland and Belgium they serve apple sauce with literally everything - apple sauce and mayonnaise are brought to the table with the main course, no matter what you order. Wikipedia kindly tells us that in Germany, applesauce is eaten with hash browns, and in France, with blood sausage. In Portugal, France and the USA, apple sauce is also considered as a dessert.

At our house, apple sauce is a favorite addition to, and I definitely make it for, which we traditionally celebrate with our Russian friends. Applesauce also goes great with French toast, which our kids love for breakfast. I eat apple sauce with natural yogurt - it’s very tasty, try it! And just spread apple sauce on toast or bread with a cup of tea or coffee - tasty, quick and healthy!

Did you know that pureed applesauce is an excellent substitute for butter or oil in pie and muffin recipes? Replace half the butter in a recipe with applesauce and the finished product will taste indistinguishable from one made with just butter. If you replace the butter entirely with applesauce, the finished pie or cake will be heavier and moister. By replacing the butter with applesauce by half or completely, you can significantly reduce the calorie content of the finished product.

Applesauce recipe

Apples. It is better to use a mixture of sour and sweet varieties or just sour (culinary) varieties such as Bramley ( Bramley) . If you only have sweet apples on hand, reduce the sugar and/or add lemon juice to the applesauce for a zesty, sweet and sour flavor.

Sugar. You can take brown (tastier) or white. The amount of sugar is strictly to taste. It’s better to put just a little bit at first, and add to taste at the end, when the sauce becomes homogeneous. You can make apple sauce without sugar at all if the sauce is planned for later use in some culinary product.

Water. To add or not to add is again to taste. I like the sauce thicker, so I literally add a spoonful at the very beginning to prevent the apples from burning. Some people add apple juice instead of water - the sauce will be richer.

Spices. In my opinion, they are not necessary here if you are going to use the sauce for several different needs. But if you like spice, why not add cinnamon or cloves?

How to make applesauce

Cut out the middle of the apples. Whether to peel apples is up to you. I personally never do this, because the peel contains a lot of vitamins and dietary fiber, so why deprive yourself of all this? The apples should be roughly chopped into medium pieces.

Place the prepared apples in a pan (preferably an enamel one, but I don’t have one, so I put it in a regular stainless steel one). Add water (see above) and a couple of tablespoons of sugar, cover with a lid, and put on gas. Stir the sauce occasionally to ensure the apples cook evenly. After 15-20 minutes (depending on the type of apple), the apples will soften and the sauce will become more homogeneous.

At what stage the sauce will be ready is, again, up to you. Some people like the sauce with chunks of apple in it, while others like it completely smooth. In the latter case, puree the almost finished sauce with a hand blender.

Place the finished sauce in a beautiful jar or dish in which you will serve it. If you plan to freeze the sauce, place it in freezer-safe containers or zip-top plastic bags in portions.

What to add to applesauce?

Applesauce is good on its own. However, you can diversify it with some products for a more piquant taste or color. For example, chokeberry (chokeberry) juice, like in my photo. Instead of water, I added juice squeezed from fresh apples to the apples at the very beginning of cooking. Lemon juice, as mentioned above, is added to apple sauce for a more piquant sweet and sour taste. Chopped lemon zest can be added for flavor. A spoonful of butter added to the sauce immediately after cooking will make it more velvety.

Fruits and berries

Description

Applesauce for the winter It is very easy to prepare and comes in several types. Therefore, before you start preparing our today’s preservation, make sure or determine exactly how you will use the sauce in the future, and who exactly will use it. If the sauce is being prepared for children, then it is recommended to exclude hot peppers and use only the mildest curry possible. Adults can cook something spicier. As for the variety of apples, rely only on your own taste. Typically, those varieties of apples that contain sourness are used to prepare sauces. In this way, you will significantly diversify the flavors of the finished winter canned food and it will be possible to serve it with a larger number of different dishes.

Since we will be preparing our apple sauce for long-term storage, we cannot exclude the use of vinegar, because in this step-by-step photo recipe it will be responsible for preserving the product. It is also very important to understand that the use of iodized salt is not suitable for preparing such apple sauce for meat. Traditionally, exclusively rock or sea salt is used for any preservation. You will learn all other important aspects of our recipe today below. All that remains to be noted is that the sauce will be incredibly healthy, unlike its store-bought counterparts. Also, of course, it will turn out very tasty. Let's start preparing hearty applesauce at home for the winter.

Ingredients

Steps

We lay out on the kitchen work surface all the products that we will need to prepare the apple sauce. Remember to select only the ripest and whole apples. Even slight spoilage indicates that the apple is not suitable for making sauce.



Rinse the apples in cold water, and then use a special paring knife to remove the skin from the fruits as shown in the photo. At the same stage, apples must be cored in any way convenient for you..



Cut all the apples into small cubes or pieces, immediately place them in an enamel pan and fill with clean cold water, the volume of which is indicated in the ingredients. It will be best if you complete the previous steps as quickly as possible, then the apples will not darken and the resulting sauce will be very light. Place the pan with apples on the stove and bring the liquid to a boil.



Once the water has boiled, reduce the heat to low and cook the apples for the next 10 minutes. Periodically stir the contents of the pan with a wooden spatula so that the apples do not burn to the bottom. You need to stew the apples until they become soft enough to chop them later, so it may take you more or less time at this stage.



When the apples are soft enough, transfer the contents of the pan to a blender (water has been absorbed into the pulp during this time) and grind to a smooth puree. To chop apples, you can use not only a blender; apples can be rubbed through a fine sieve, but in this case they need to be allowed to cool a little.



Return the applesauce back to the pan, add the specified amount of salt with sugar and aromatic curry seasoning. Gently mix the ingredients with the same wooden spoon or spatula, bring the mixture to a boil and simmer until the salt and sugar crystals are completely dissolved. Don't forget to constantly stir the puree with a spatula..



We fill pre-washed and sterilized small jars with hot puree, place them in a pan with a clean cotton cloth on the bottom. Cover the jars with lids, pour hot water into the pan, boil it and sterilize the workpiece for 10-15 minutes.



After all the manipulations described above, the jars will need to be sealed, wiped dry and left upside down in the kitchen at room temperature until completely cooled. Homemade sweet and sour apple sauce for meat for long-term storage for the winter is ready.



Bon appetit!

Apple sauce can be an excellent addition to both dessert and meat or fish dishes. It all depends on the starting ingredients. You will find the recipe for apple sauce - sweet and spicy - in our article.

Depending on the ingredients in the recipe, apple sauce can be either sweet or spicy.

Ingredients

Apple 1 kg Vegetable oil 30 grams Salt 2 tsp

• Number of servings: 1
• Cooking time: 25 minutes

Apple sauce with tomatoes and onions

Thanks to the combination of ripe tomatoes, onions, apples and seasonings, a product with an original taste is obtained. It is better to take sour apples.

Required ingredients:

• apples (1 kg);
• tomatoes (300 gr);
• onion (head);
• vegetable oil (30 g);
• salt (2 tsp);
• sugar (1 tbsp);
• a mixture of Provencal herbs (to taste).

Cooking method:

1. Peel and seed the apples. Cut them into slices, place in a heat-resistant container and bake in the oven until done.
2. While the apples are cooking, you need to peel and chop the onion, fry it until golden brown in vegetable oil.
3. Remove the skin from ripe tomatoes and puree in a blender. If there is no such unit, you can use a meat grinder.
4. Add chopped tomatoes to onions. Reduce heat and simmer for 10 minutes.
5. Mash the baked apples with a fork and combine with the onion-tomato mixture. Add salt, sugar and a mixture of Provençal herbs.
6. Boil for 5-7 minutes and the sauce is ready.

Before serving, cool and place in a gravy boat. Suitable for grilled fish and meat.

Spicy apple sauce for the winter

Due to the unusual combination of ingredients included in the sauce, it tastes piquant. For cooking, you can use apples of any variety. The amount of hot pepper can be reduced, salt and sugar can be adjusted to taste.

Required ingredients:

• grape vinegar (1 tbsp);
• water (100 ml);
• apples (1 kg);
• red hot pepper (1 piece);
• onion (head);
• raisins (2 tbsp);
• cloves (4-5 pcs);
• salt (to taste);
• sugar (2 tbsp).

Cooking method:

1. Peel the apples and separate them from the seeds.
2. Cut them into small cubes and place in a saucepan with a thick bottom.
3. Pour in water, add cloves, raisins, red pepper and cook over medium heat until fully cooked.
4. Add salt and sugar before finishing cooking.
5. Grind the apple mass with a blender or mash with a fork. Boil a little more and pour in grape vinegar.

Pour the finished sauce into clean, pre-sterilized jars and seal them with boiled lids.

Sweet apple sauce

Apple delicacy will be an excellent addition to pancakes, pancakes and sweet cereals. You can use any fruit to make the sauce. We use cinnamon as a flavoring additive.

Required ingredients:

• apples (900 gr);
• sugar (200 g);
• cinnamon (1 tsp);
• butter (1 tbsp).

Cooking method:

1. Cut apples with skin into slices, remove seeds. Place them on a buttered baking sheet.
2. Preheat the oven and place the apples there for 30-40 minutes.
3. Grind the baked apples in a blender, add sugar and cinnamon.
4. Boil for 7-10 minutes.

The sauce is ready.

The sauce is packaged hot in jars. After cooling, it must be transferred to a cool place. A cold cellar is best.

Homemade apple sauces will add new flavors to your favorite dishes.

Apple sauce has become a fairly common addition to many dishes, mainly meat. And there is a logical explanation for this. Apples make the taste of the dish more interesting, giving it additional nuances. And how can one not take advantage of the gifts that the earth gives? Moreover, do not prepare them for the winter period. This preparation will also be an excellent addition to many dishes from the home menu.

Features of product selection

When choosing products for apple sauce, there are several rules and requirements for the quality of ingredients that must be met.

These tips will help you choose the best fruits and other products, thanks to which the dish will taste even more pleasant:

• when choosing apples for sauce for meat, such as pork, you need to choose fruits that have a slightly sour taste;
• if the choice fell on sweet fruits, then it makes sense to add a certain amount of citric acid to the sauce so that a slight sourness appears;
• Rotten fruits should not be used, they can cause the product to sour in a very short time;
• Regardless of what the apple sauce is prepared for (whether it will be sour or sweet), it is recommended to add cinnamon to it; it perfectly complements the taste of apples.

The sauce must have a delicate, uniform structure. In order to achieve this, the fruits are subjected to several stages of processing. First, you need to soften the apples so they can be processed. They are usually either baked or boiled.

After this, you need to make a homogeneous apple mass. The surest way is to grind the apples through a sieve. Some people prefer a more modern method to this method - using a blender. This is also acceptable. But in this case, you need to peel the apples in advance so that it does not interfere with processing and does not spoil the taste of the sauce.

The most important thing to remember is the choice of cookware in which the actual cooking takes place. Under no circumstances should aluminum containers be used for heat treatment of apples. This is due to the fact that aluminum, when in contact with acid, forms substances harmful to the human body.

Brown sugar is best. But if there is no choice, you can use white. The amount of sugar is always determined only by a person’s taste preferences. If you wish, you can prepare the sauce without using any sweet ingredient at all.

Liquid should also be added based on personal preference. If you like a thicker sauce, then you do not need to add water or add it, but in a very small amount. And if you want to try a product with a more liquid texture, you need to add more liquid. Instead of water, juice of various berries or fruits can be used to add a special taste.

Most popular recipes

There are a huge number of apple sauce recipes. We offer several of the most popular.

Dessert

To prepare it, you need to take about 10 apples, a tablespoon of lemon juice, 3 tablespoons of brown sugar (preferably brown, but white is also possible), cinnamon (to taste). You can prepare the sauce in less than 30 minutes. You need to peel the apples, cut them into slices and place them in a saucepan with the rest of the ingredients. Over low heat, stirring occasionally, wait until the apples dissolve. The sauce is ready!

To the chicken

In order to prepare the sauce for chicken, you need to take 3 kilograms of apples, 1 lemon, instead of water use apple juice (1 glass), half a glass of brown sugar, you will also need butter (about 50 grams), cinnamon and nutmeg to taste.

The process of preparing the sauce also does not take much time. You need to prepare the apples. Chop the fruits and place the pan on the stove, immediately add apple juice and squeeze 1 lemon into it. Add cinnamon and sugar. Simmer over low heat for about 30 minutes, then transfer the mixture to a blender and beat. Can be served. This sauce goes well not only with chicken, but also with other meats.

Garlic

Usually it is made at once, so you will need 2 large apples, preferably sweet ones. Sour cream (about 100 grams), also garlic (2 heads), ground pepper to taste, mayonnaise (about 50 grams) and salt to taste.

The sauce is ready in literally 5 minutes. Apples and garlic must be grated on a fine grater and the whole mass mixed with sour cream and mayonnaise. Add spices to taste and the sauce is ready.

For the winter

In order to prepare 2.5 liters of this product, you need to take: 1.5 kilograms of sour apples, 0.5 kilograms of onions and sugar to taste, also about 150 milliliters of water. You will also need half a liter of apple cider vinegar and one teaspoon of salt. You can add raisins and cloves to the mixture if desired.

The cooking process is very simple. In addition to preparing the apples, you also need to grate or chop the onion in a blender, then you need to make sugar syrup and add the prepared fruits and onion mass to it. Then add vinegar and seasonings to taste. Cook, stirring constantly, over low heat for about 5 minutes. After this, you can close the resulting mass in jars.

Apple sauce is very good in its pure form, but it can be made even more tasty and piquant by adding those products that are always found in the refrigerator of any housewife.

• The first thing you can add is lemon zest. This addition will give the sauce a more piquant taste and aroma. In addition, for the same purpose, you can add lemon juice during preparation.
• You can also add butter for a velvety texture and soften the taste. But it is worth noting that a piece of butter must be added immediately after cooking. That is, when the sauce is ready and removed from the stove, then you can add it.
• Another great supplement is chokeberry juice. It will not only give a beautiful and bright color, but also add an original flavor to the sauce.

And the main condition is that any dish must be prepared with love and put your soul into it. In this case, it will definitely turn out delicious and will not sit on the refrigerator shelves for a long time.

To learn how to make apple sauce, watch the following video.