Raspberry Roasted Applesauce Recipes

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Steps:

• Stir together topping ingredients; cover and refrigerate overnight (or long enough to soften and slightly melt the marshmallows, if you prepare this in the morning, it should be ready later in the evening) When the marshmallows are softened, beat the mixture with electric mixer until smooth, to create a topping for the jell-o.
• Dissolve the jell-o and the sugar in boiling water; add in the raspberries, stirring until well dissolved and mixed.
• Stir in the applesauce until well mixed.
• Pour into a 13 x 9-inch pan.
• Refrigerate until firm.
• Spread the sour cream/marshmallow mixture on top.
• Refrigerate any leftovers.

Steps:

• Place apples, raspberries and cinnamon sticks in Dutch oven. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 15 to 20 min. or until apples are tender, stirring occasionally.
• Stir in sugar. Remove and discard cinnamon sticks. Cool to room temperature; cover.
• Refrigerate at least 1 hour or until ready to serve.

Steps:

• Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
• Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.
• Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled.

Steps:

• Combine apples, raspberries, water, brown sugar, cinnamon, and nutmeg in a slow cooker crock.
• Cook on Low until apples can easily be mashed, about 6 hours.

Steps:

• In a large saucepan, combine apples with 1 cinnamon stick, jam, and water; bring to a boil.
• Reduce heat to low; cover and simmer, stirring occasionally, until apples are tender (about 30 to 35 minutes). Add more water if necessary to prevent sticking.
• Remove from heat; remove cinnamon stick.
• Stir in 2 teaspoons fresh lemon juice.
• The sauce will be somewhat chunky. If you prefer it smoother, puree it in a blender or food processor.

Steps:

• Heat apples, 1/2 cup water, and cinnamon in a medium pot over medium-high. Bring to a simmer, then cover, reduce heat to low, and cook until apples are tender, 25 to 30 minutes. Add raspberries; cook, stirring, until juicy, about 5 minutes. Remove from heat; sprinkle with chia seeds. Let cool slightly, then mash. (If too thick, add water, 1 tablespoon at a time.) Applesauce can be refrigerated in an airtight container up to 2 weeks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
• Combine oats, brown sugar, and butter together in a bowl using a pastry blender; add flour. Continue cutting into mixture using pastry blender until crumbly. Spread half the crumb topping into the bottom of the prepared baking pan.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
• Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
• Bake in the preheated oven until topping is lightly browned, about 20 more minutes.