Maple Cinnamon Applesauce Recipes

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CINNAMON-MAPLE APPLESAUCE

Applesauce isn't just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that's lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too.

Provided by Samantha Seneviratne

Categories     sauces and gravies

Time 35m

Yield 3 cups

Number Of Ingredients 5



Cinnamon-Maple Applesauce image

Steps:

  • In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
  • For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
  • Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

3 pounds apples, peeled, cored, and chopped into 2-inch chunks, both tart and sweet varieties like Granny Smith, Gala and Pink Lady
2 tablespoons lemon juice
2 tablespoons maple syrup, plus more as needed
3/4 teaspoon ground cinnamon
Pinch of kosher salt (about 1/8 teaspoon)

CINNAMON MAPLE APPLESAUCE

Use any apple variety or a combination of them. Recommended is Granny Smith for tartness and Rome for sweetness. Serve with roast pork or chicken, or atop French toast or waffles. I found this recipe in Cooking Light magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5



Cinnamon Maple Applesauce image

Steps:

  • Combine syrup and 1/2 cup water in a Dutch oven; bring to a boil. Add apple, cinnamon, and nutmeg; cover and cook over medium-low heat 25 minutes or until tender. Mash apples with a potato masher. Cook, uncovered, 20 minutes or until most of liquid evaporates.
  • Serve warm or chilled.

Nutrition Facts : Calories 170.6, Fat 0.3, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 44.4, Fiber 3.1, Sugar 37, Protein 0.3

1 cup maple syrup
1/2 cup water
8 cups chopped peeled apples (about 8 medium)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

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