Cinnamon Candy Applesauce Recipes

Steps:

• In a small saucepan, add 1 cup water and cinnamon candies; bring to boil, reduce heat and simmer for about 5 to 6 minutes or until candies are dissolved.
• In a large saucepan or cooking pot, add apples and the dissolved candy mixture along with the additional 1/2 cup of water.
• Cook until apples are soft; mash apples.
• Now add 1 cup sugar, hot-tamale jelly beans and continue to simmer until most of the tamale beans are dissolved, about 10 minutes.
• Some of the jelly beans will not be dissolved and this is okay, they will be light in color.
• Serve hot or refrigerate until ready to serve.
• Serve with ice cream, whipping cream or whipped cream or serve as is.
• The apple sauce has a vary light touch of a cinnamon"spicy" taste.
• You may adjust to your taste by adding more cinnamon candies or using less.
• If you desire to have the sauce spicier, just add a few more cinnamon candies and a small amount of water to a small saucepan and dissolve.
• Add to applesauce and mix well.

Steps:

• Peel/slice/core apples. I use my peeler/slicer/corer device. Put apples in bowl, sprinkle lemon juice and fruit fresh.
• Repeat process, till apples are finished peeled and cut up.
• Place some in blender, alittle of the water, some of the cinnamon imperial candies and 2 tbs lemon juice.
• Blend at one of the higher speeds, till blended.
• Pour in crock pot or dutch oven.
• Note: I make several different batches at once. One in the dutch oven on medium-high heat and the other in the crock pot. Cook till hot.
• Repeat process till apples, water, cinnamon candies have been blended.
• Pour in crock pot or dutch oven, add 1 cup sugar.
• Meanwhile while applesauce is cooking, wash canning jars, lids, and bands. Sterilize in hot water.
• Take out a few jars at a time, pour in applesauce, put lids and bands on. Put in hot water bath for 25 minutes.

Steps:

• Core apples and cut into eighths.
• Peel if desired; it's not necessary.
• Place in large, heavy pot with the lemon slices, cinnamon sticks and water.
• Cover and bring to a boil.
• Reduce heat and simmer, stirring often.
• Cook until apples are soft, 15 minutes or so.
• Remove lemon and cinnamon; stir in sugar.
• Put mixture into food processor and pulse until smooth.
• Taste and add more sugar if you like.
• Store in the refrigerator.

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

Steps:

• Combine apples and water in a large pot over medium heat; bring to a simmer and cook for 5 minutes. Stir cinnamon candies and sugar into the apples and water; return mixture to a simmer and cook until the candies melt, about 15 minutes. Remove pot from heat and set aside until the mixture cools, about 15 minutes.
• Mash apples with a potato masher until no large chunks remain. Alternately, you can blend the mixture with an immersion blender to get a smoother applesauce.

Steps:

• Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally., Mash apples with a potato masher or use an immersion blender until blended. Serve warm or store in airtight container in the refrigerator.

Steps:

• Place apples and water in a 5-qt. saucepan. Cover and cook over medium-low heat for 15-20 minutes or until tender. , Mash until sauce is desired consistency. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved; stirring frequently. Remove from the heat; cool. Refrigerate until serving.

Steps:

• In a medium saucepan, combine apples, lemon juice, cinnamon, and salt. Bring to a boil over medium heat. Cover, and cook, stirring occasionally, until the apples have cooked down into a sauce, 20 to 25 minutes.
• Using a fork, remove pieces of apple peel from sauce, and discard. Use immediately, or store, refrigerated, in an airtight container for up to 1 week.

Steps:

• In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.

Steps:

• Toss apples and lemon juice together in a bowl.
• Put about half the apples in a slow cooker with cinnamon candies, brown sugar, ginger, and cloves; stir. Pour enough apple juice over the mixture to nearly, but not quite, cover the apples.
• Cook on Low, stirring occasionally, until the candies dissolve, about 1 hour.
• Increase heat to High and continue cooking until the apples have begun to lose shape, about 4 hours. Add remaining apples to the slow cooker. Reduce heat to Low and continue cooking until desired thickness is reached, at least 3 hours.

Steps:

• Place apples and water in a 5qt.
• saucepan.
• Cover and cook over med-low heat for 20 minutes or until apples are tender.
• Add sugar and candies.
• Cook, uncovered, until sugar and candies are dissolved.
• Remove from the heat and cool.
• Serve slightly warm, or chilled.

Steps:

• In 6-quart stockpot or Dutch oven, place all ingredients. Heat to boiling, stirring occasionally. Reduce heat to low; cook uncovered 30 to 40 minutes, stirring occasionally, until apples are tender.
• Remove from heat; discard lemon peel and cinnamon sticks. Let apple mixture cool slightly, about 10 minutes; puree in a food processor, blender, or mash with a potato masher. Serve warm or cover and refrigerate until ready to serve.

Steps:

• Combine water with candies and boil to melt candies.
• Pour over Jello and dissolve.
• Add Applesauce.
• Chill.