Peachapplesauce Recipes

Steps:

• I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce.
• Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds.
• You may not need sugar. I omitted it the last time I made the applesauce.
• Play it by ear also if you think you need water.
• Pour into crockpot or dutch oven.
• Note: I do several different batches, so I'm cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars.
• Repeat blending process with what's left of your apples and peaches.
• Pour into crock pot or dutch oven.
• Add vanilla extract, ground ginger.
• Add optional cinnamon. I used my Korintje cinnamon. You'll have to taste it and see if you want to add cinnamon.
• If adding sugar, now's the time to add.
• Meanwhile wash canning jars, lids, and bands.
• Sterilize in hot water bath.
• Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes.
• Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn't seal, I'll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.

Steps:

• In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Add applesauce; chill until partially set. Fold in whipped topping, nutmeg and vanilla. Fold in peach. Chill until firm.

Steps:

• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Steps:

• Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.

Steps:

• Combine all ingredients except for almond extract, in crock pot or heavy pan.
• If using crock pot, set control to LOW and simmer 4-6 hours or until fruit is very soft. Remove crockpot cover, discard whole cinnamon stick if using, and if necessary, *mash any chunks of fruit with potato masher.
• Stir in almond extract. Adjust seasoning.
• For stovetop, bring fruit mixture to boil, cover and simmer on low 1 hour or until fruit is very soft. If any fruit chunks remain, *mash with potato masher. (Be sure to remove whole cinnamon stick first.) Stir in almond extract. Adjust seasoning.
• Serve applesauce warm or cold.
• Freezes well.
• *At this point, you could opt to use a hand held immersion blender to puree the fruit.
• Yield: estimated.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the brown sugar and shortening until smooth. Stir in the egg, and then the applesauce until well blended. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the applesauce mixture. Mix in walnuts and raisins. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.