Try this Spiced Applesauce recipe, or contribute your own.
Suggest a better description1. In an 8- to 10-quart heavy pot or Dutch oven, combine all the ingredients. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until apples are very tender, stirring often. Discard stick cinnamon.
2. Press apples through a food mill or sieve. Return pulp to pot; discard skins. Stir in additional brown sugar to taste. If necessary, add 1/2 to 1 cup water to reach desired consistency. Bring to boiling, stirring until sugar is dissolved.
3. Place pot of applesauce in a sink filled with ice water; stir to cool. Ladle into clean wide-mouth pint or quart freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator up to 2 weeks or freeze up to 8 months. Makes 6 pints or 3 quarts.
For Berry Applesauce, prepare as directed except replace 1 pound (4 cups) apples with 1 pound (4 cups) fresh or frozen raspberries and/or strawberries and decrease water to 1 1/2 cups in Step 1.
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Serving Size: 1 Serving (4272g) | ||
Recipe Makes: Servings | ||
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Calories: 2102 | ||
Calories from Fat: 64 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 64mg | 2 % | |
Potassium 4332.4mg | 114 % | |
Total Carbohydrate 571.9g | 168 % | |
Dietary Fiber 128.9g | 515 % | |
Sugars, other 443g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2102
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