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- Dish type
- Side dish
Just a plain and simple apple purée to serve with roast pork, or to use as a filling for pastries. Also lovely on top of yoghurt or ice cream.
273 people made this
- 1.3 kg (3 lb) apples - peeled, cored and chopped
- 750ml water
- 200g (7 oz) caster sugar
- 1 tablespoon lemon juice
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
- Run cooked apples through a food processor or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.
Reviews & ratingsAverage global rating:(154)
Reviews in English (119)
Simple but lovely. Cooking after adding lemon and sugar really lets the flavours develop.-25 Sep 2010
Really easy to make and my wife loved it-30 Jan 2010
- 8 assorted apples (i.e., Rome, McIntosh, Royal Gala, Golden Delicious, Granny Smith, and Red Delicious)
- 1 tablespoon fresh lemon juice
- 1 cup fresh apple cider
- 1/2 cup sugar
- 1 cinnamon stick (3 inches long)
- 1. Peel, core and cut the apples into large chunks, tossing them with the lemon juice to prevent discoloration.
- 2. Place the apples and remaining ingredients in a large, heavy pot bring to a boil. Reduce heat to a simmer, cover partially and cook until apples are very tender, about 15 minutes. Uncover the pot and cook 5 minutes more.
- 3. Remove the pot from the heat and discard the cinnamon stick. Coarsely mash the apples with the cooking juices. Cool to room temperature, then refrigerate, covered, until ready to use, up to 5 days.
Nutritional analysis provided by New Wellness, Richmond, Va.
Apple dipping sauce
Today’s recipe is a variation on dipping sauce (ssamjang: 쌈장), using a small apple instead of sugar.
You wouldn’t believe how excited I was when I developed this easy and simple recipe! Around that time I was also starting to write my cookbook, and this apple ssamjang quickly became my regular go-to meal, because it was easy and quick to make, and so healthy and energizing. The small pieces of apple make it fresh and sweet, and cut the saltiness from the doenjang. It also gives it a refreshing crispy texture. I fell in love!
Does the idea of making a chunky dipping sauce sound a little familiar to you? Yes, I think I was inspired by watching women make salsa in Mexico. They always chop the ingredients into little bits with a knife.
I eat apple ssamjang in the traditional Korean ssam style, in wraps of fresh lettuce and greens with multigrain rice. Each wrap is made one at a time, on the spot, with whatever greens you choose. Each wrap should be small enough to eat in one bite. It’s a delicious, light meal in itself. I don’t make apple ssamjang to serve with Korean BBQ, I make regular ssamjang for that.
I ate this apple ssamjang off and on for more than a year as I finished my book, and I loved it so much I included it in the book, too! Ever since then it’s been one of my all time favorites and the recipe I make most often from my cookbook.
Not long after my cookbook was launched, someone left a nice review on Amazon saying how delicious my apple ssamjang recipe is. I felt a real connection with that reviewer: “Oh, she loves what I love!”
- ¼ cup fermented soybean paste (doenjang)
- 1 tablespoon Korean hot pepper paste (gochujang)
- 1 small sweet apple, such as Honeycrisp, Gala, Fuji, or Golden Delicious, peeled, cored, and cut into 1∕8-inch dice (about ¾ cup)
- 2 garlic cloves, minced
- 2 green onions, chopped
- 1 tablespoon toasted toasted sesame oil
- 1 teaspoon toasted sesame seeds
- Lettuce and greens or white rice
- Combine the soybean paste, hot pepper paste, apple, garlic,green onions, and toasted sesame oil in a small bowl and mix well.
- Transfer to a serving bowl and sprinkle with the sesame seeds.
- Arrange the greens and herbs in a shallow basket or on a platter.
- Hold a lettuce leaf in your palm and add any other greens to it, if using. Scoop a bit of rice on top. Don’t make it too big, the wrap will be one bite’s worth, in total.
- Spoon some of the apple ssamjang on top of the rice.
- Fold the lettuce around the rice and sauce, and pop the wrap into your mouth in one bite. This dish is best eaten right away, as the ssamjang will separate if left to sit too long.
To make apple cranberry sauce, add chopped apples to a medium sauce pan with the fresh cranberries. Simmer over medium-low heat with honey, fresh ginger, cinnamon, orange juice, orange zest and balsamic vinegar. The combination of flavors creates the best apple cranberry sauce.
You can sweeten cranberry sauce with any sweetener. We like to use natural sweeteners like honey and maple syrup, but you can also use granulated or brown sugar, depending on your taste preference. Use a small amount of honey for a paleo cranberry sauce.
So how do we make apple sauce for pork?
Peel the apples and chop into chunks. Place the chunks in a saucepan and toss with the lemon juice to stop them from browning.
Sprinkle over the sugar and place the pan over a low to medium heat. Place a lid on the pan and cook for 20-25 minutes, stirring every 5 minutes, until the apples break down and turn into a thick sauce (it's nice to still have a few lumps of apple in there).
Turn off the heat and serve.
Serve it pork chops or with Roast Pork for the best roast pork dinner:
- Total Time 20 minutes
- Preparation Time 5 minutes
- Cooking Time 15 minutes
- Peel, core and chop the apples
- Cook in a pan on a low heat with a drop of water and some sugar (1-2 tsp per apple depending on how sweet the apples are)
- Stir occasionally, until the apple cooks down into a puree
- If the sauce is too thick, add some more water
A great food for weaning babies, just leave out the sugar!
Apple sauce is delicious served with meat especially pork or used as a dessert with yoghurt or creme fraiche.
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Apple Pear Sauce
- Quick Glance
- Quick Glance
- 20 M
- 6 H, 20 M
- Makes 7 cups
Special Equipment: 5- to- 6-quart (4.7- to- 5.7-l) slow cooker or 6-quart Dutch oven
Ingredients US Metric
- Cooking spray or butter
- 2 1/4 pounds Golden Delicious apples (from about 5 medium apples), peeled and cut into slices 1/2 inch (12 mm) thick
- 2 1/4 pounds Gala apples (from about 4 medium apples), peeled and cut into slices 1/2 inch (12 mm) thick
- 2 1/4 pounds Bartlett pears (from about 5 medium pears), peeled and cut into slices 1/2 inch (12 mm) thick
- 1/4 cup water
- 3 tablespoons pure maple syrup
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice (from 1 lemon)
If making on the stovetop, stir together the apples, pears, water, maple syrup, cinnamon, and nutmeg in a large pot or Dutch oven. Cover and cook over low heat, stirring occasionally, until the fruit is very tender, 1 to 2 hours,
If making in a slow cooker, coat a 5- to 6-quart slow cooker with cooking spray or butter. In the slow cooker, stir together the apples, pears, water, maple syrup, cinnamon, and nutmeg. Cover and cook on LOW until the apples and pears are very tender, 5 to 6 hours.
Stir in the lemon juice. If a smoother texture is desired, you can either use an immersion blender to process the applesauce in the pot or cooker until it reaches the desired consistency or transfer the mixture to a blender, remove the center piece of the blender lid to allow steam to escape, secure the lid on the blender, place a clean towel over the opening in the lid to avoid splatters, and process until desired. Serve warm or cover and refrigerate for up to several days and serve cold.
Recipe Testers' Reviews
This is an easy, delicious apple pear sauce. The wonderful scent of cinnamon emanating from your Crock pot for hours is reason enough to try it!
We enjoyed this fruit sauce 3 ways. Immediately upon completion, I spooned some over a bowl of vanilla ice cream. We then had it cold like a traditional applesauce. And finally warmed again over pork tenderloin with crisped sage leaves! All were fantastic. Definitely worth the time it took to peel and chop the fruit.
I'm a big fan of lazy cooking, thus I use my Crock pot on a regular basis. It was nice to discover a recipe for applesauce that I was not required to hover over to assure it didn’t burn. An added benefit was the sweet yet tart taste provided by this dish. The maple syrup added a fall taste while the lemon prevented it from being overly sweet.
There was only about 15 minutes worth of effort on my part. Six hours was more than enough to cook the apples as they were very soft by then. I used the immersion blender to further process the sauce and served it warm as a side to pork chops and mashed potatoes. I also admit to sneaking a little more to top some pre-bed ice cream.
I love using my slow cooker but typically use it for savory dishes, so this apple pear sauce recipe looked like a great opportunity to use it for a sweet recipe. As I was peeling and slicing apples and pears—rotating through Golden, Gala, and Bartlett—I realized it was filling up steadily with a lot of washed apples and pears still on my counter. This prompted me to review the recipe again, and I noted it clearly stated that a 6- to 7-quart cooker was needed. I checked and mine is a a 4-quart slow cooker. Rookie mistake, I guess!
I ended up doing a half batch of the recipe, dividing every single ingredient in half, and this fit nicely within my small slow cooker. Five hours later, the results were terrific. The fruit was tender and flavorful. I left mine unblended. The sweet apples were most distinct to my palate, but the flavorful undertones of the pears were there in every bite. The cinnamon was a bit strong—I think I added a bit more than what the recipe called for because I typically love cinnamon, but I felt I had added too much. The maple syrup was perfect in rounding out the sweetness and the lemon juice brightened up the flavors.
I served mine at Thanksgiving with vanilla ice cream and it made for a wonderful, tasty dessert, simulating the flavor of apple pie a la mode. This morning I topped my oatmeal with the apple pear mixture, which the recipe had offered as another suggested use, and it presented itself this time as a nice breakfast option, a slightly sweet fruit pairing with the warm oatmeal.
I liked the special take on applesauce that it offered and appreciate its versatility to accommodate using up the whole batch in creative ways.
The flavor is good. The texture is a little softer than I like but the recipe was incredibly easy to make. I shared some with the extended family and they really liked it. The quantity is too large for our small family but it does make a good gift.
Love this! It's familiar yet a little different in the most fantastic of ways. I love the amount of spice in here and found that it had just the perfect amount of sweetness.
So far, I've had this as a snack and served it with pork, which was great. It also freezes very well, which is bonus in my book. The only change I might make is to finish with apple cider vinegar instead of lemon juice.
Couldn't find golden delicious so I had to substitute ambrosia apples.
Used a 5.5quart dutch oven and it was full. I had to start it at a bit higher heat level to get it going and then turn it down.
This apple and pear sauce is absolutely yummy. I love that the recipe lets the natural sweetness of the fruit come through.
But I must alert you that it is unapologetically cinnamon-y. So halve the cinnamon if you prefer a less spiced result. The recipe yielded 9 1/2 cups—plenty for enjoying it by itself or as a sweetener for plain yogurt, for the Applesauce Bread (one of my all-time favorites on this site), and for stashing some in the freezer for later use.
I made a stovetop version of the sauce and encountered some challenges due to my misjudgment of the size the pot. (My eyeballing-in-the-brain skill was not as good as I thought!) The apple and pear slices were above the rim of my 5-quart pot, so I wasn't able to cover it for about 15 minutes until the slices at the bottom cooked down a bit. And during the 1 1/2 hours of cooking on low heat, I needed to stir quite frequently so that the fruit would cook evenly.
Using my immersion blender directly in the pot, I processed all of the fruit at once by the time the small blade reached all the chunks, the entire sauce was completely puréed. I didn’t mind the completely smooth texture at all, but if you’re not a fan of baby-food silken apple pear sauce, I recommend processing the cooked apples and pears in batches. It would allow you to control the consistency more precisely and have the sauce contain a variety of textures depending on how you want to use it.
Elizabeth and Lena Alvarez
This is a delightful recipe, and it makes quite a big batch of apple pear sauce. We ended up with 9 cups, plenty to share.
We found Gala apples and Bartlett Pears, but no Golden Delicious, so we used Pink Lady. The flavor of the sauce is terrific—not too sweet, a bit tart, in a wonderful way. We ate plenty right away, warm in little bowls. We easily can imagine the sauce on hot cereal, yogurt, with pork chops, but, maybe best, in a tart crust with a dollop of crème fraiche.
Since this makes quite a lot of sauce, use a large casserole or Dutch oven. We cooked on medium-low heat for about 40 minutes, until everything was easy to mash with a potato masher. Leaving the lid on while cooking seems important, as the fruit steams in the bit of liquid at the bottom of the pan.
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Recipe: Meatballs with Tomato with Apple Sauce Yummy
Meatballs with Tomato with Apple Sauce – Feel like you’re too far behind to ever catch up? The more you practice, the better you will become.
Tasty Meatballs with Tomato with Apple Sauce formula and technique is a culmination of the small recommendations I have realized in the last 7 years. Meatballs with Tomato with Apple Sauce happens to be a week-end preparing challenge, that will be to express you`ll need a couple of hours to accomplish it, but once you`ve got the strategy down you can cook several portion at any given time for family picnics or just to possess cool areas to consume from the fridge on a whim.
In this case, I am likely to educate you on steps to make Meatballs with Tomato with Apple Sauce for Mom with simple ingredients, the same as Chinese restaurants. My Meatballs with Tomato with Apple Sauce recipe is the best in the world!
I will even teach you how to utilize up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for your family!
I tried applying somewhat less water than normal, which includes been recommended elsewhere. It served a little occasionally, but different occasions, I had to incorporate more and more water as the quinoa was cooking. Then, the dry quinoa assimilated way an excessive amount of the dressing I added later.
Why Meatballs with Tomato with Apple Sauce?
Whether your home is by yourself or are a busy parent, finding the time and power to organize home-cooked dinners can appear such as a challenging task. At the conclusion of a stressful time, eating out or buying in might sense like the fastest, best option. But convenience and refined food may take a significant cost on your own mood and health.
Eateries often function more food than you need to eat. Many restaurants function parts that are 2-3 occasions greater compared to advised nutritional guidelines. This encourages you to consume significantly more than you would in the home, adversely affecting your waistline, blood stress, and threat of diabetes.
Whenever you prepare your own dinners, you have more control on the ingredients. By cooking on your own, you can make certain that you and your household eat fresh, nutritious meals. This assists you to check and experience healthy, raise your energy, stabilize your weight and mood, and improve your sleep and resilience to stress.
You can make Meatballs with Tomato with Apple Sauce using 14 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Meatballs with Tomato with Apple Sauce:
- You need of Meatballs———-.
- Prepare 1-2/3 pound of ground beef.
- You need 1/2 cup of breadcrumbs fine.
- Prepare 1/2 cup of panko breadcrumbs.
- You need 2 of large eggs.
- You need 1/4 cup of grated parmesan cheese.
- You need 1/2 teaspoon of salt.
- You need 1/2 teaspoon of granulated garlic powder.
- Prepare of Sauce———–.
- Prepare 1 quart of tomato with apple sauce see my recipe.
- You need of Toppings————.
- Prepare 1-1/2 cup of mozzarella cheese shredded.
- Prepare of Oil———-.
- You need As needed of oil to fry the meatballs.
Meatballs with Tomato with Apple Sauce step by step:
- Preheat oven 400 degrees Fahrenheit. Beat the two eggs..
- Heat the oil. Mix all the ingredients except the panko breadcrumbs..
- Form the meatballs. Roll in the panko breadcrumbs..
- Fry in the oil turning often.
- Move to a paper towel to absorb excessive oils..
- Add to a baking pan..
- Cover with the tomato with apple sauce..
- Add the mozzarella cheese on top..
- Bake in the oven for 20-30 minutes..
- I hope you enjoy!.
It’s cheaper to eat fast food than Meatballs with Tomato with Apple Sauce
At first glance, it might look that eating at a fast food cafe is less expensive than building a home-cooked meal. But that is rarely the case. A study from the School of Washington School of Community Health revealed that folks who prepare in the home tend to have healthier overall diets without larger food expenses. Another study unearthed that repeated house cooks used about $60 per month less on food than those who ate out more often.
I do not know how to make Meatballs with Tomato with Apple Sauce
- If you’re discouraged by the outlook of planning a home-cooked supper, it’s crucial to remember that preparing is no actual science.
- It’s usually perfectly OK to miss a component or replacement something for another Meatballs with Tomato with Apple Sauce.
- Look on the web or obtain a simple cookbook for quick formula ideas.
- Much like any such thing, the more you make, the higher you’ll become. Even though you are an entire amateur in your kitchen, you’ll soon grasp some quick, healthy meals.
What recipe should I personally use for Meatballs with Tomato with Apple Sauce?
Natural oils like canola, plant and peanut gas have larger smoke points, creating them ideal for burning chicken. Find out more about selecting the proper fat for frying.
What should and mustn’t be achieved when cooking Meatballs with Tomato with Apple Sauce
- Make sure every thing is icy in a sealable container or bag.
- Meat particularly needs to be correctly wrapped.
- Make bread straight from freezer, anti-waste strategy urges.
- Know that any such thing that has a higher water material, like lettuce, will not be exactly the same following being freezing and then defrosted.
- Try to freeze every thing when at their freshest. Defrost meat thoroughly before cooking, but other items such as for example bread for toasting could be grilled right from the freezer.
- Never refreeze fresh meat that’s been icy and then thawed – you can, but, freeze baked meat that was frozen when raw.
- Make certain the freezer isn’t stuffed so full that air can’t circulate.
Tips for starting!
Start with new, balanced ingredients. Baking sweet sweets such as brownies, cakes, and biscuits won’t help your wellbeing or your waistline. Likewise, adding a lot of sugar or sodium can change a wholesome home-cooked meal in to an bad one. To make sure meals are great for you in addition to being tasty, start with healthy elements and taste with spices rather than sugar or salt.
Inventory up on staples. Elements such as for instance rice, pasta, coconut oil, herbs, flour, and inventory cubes are staples you’ll likely use regularly. Maintaining containers of tuna, beans, tomatoes and bags of frozen greens on hand could be valuable in rustling up fast dishes when you’re sent for time.
Provide your self some leeway. It’s fine to burn off the grain or over-cook the veggies. Following a several tries it are certain to get easier, faster, and nicer!
- 5 to 6 Arkansas Black or Granny Smith apples (about 3 1/2 lb.), peeled and thinly sliced
- 1 tablespoon fresh lemon juice (from 1 lemon) or apple cider vinegar
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated or ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- Double-Crust Pie Pastry
- 2 tablespoons cold unsalted butter, diced
- 1 large egg
- 1 tablespoon water
- 2 tablespoons granulated sugar (optional)
- Caramel Sauce
- Ice Cream
Prepare the Apple Filling: Place apples and fresh lemon juice in a large bowl toss well to coat. Stir together granulated sugar, flour, ground cinnamon, freshly grated nutmeg, ground allspice, and kosher salt in a bowl add to apple mixture, and toss well to combine.
Prepare the Crust: Preheat oven to 425°F. Unwrap 1 chilled pie dough disk from Double-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1-inch overhang. Spoon filling into prepared crust, packing lightly to fill crust. Smooth out filling until even. (Do not mound in center.) Sprinkle diced butter over apples.
Unwrap remaining chilled pie dough disk, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Cut dough round into 10 (3/4-inch-wide) strips. Arrange strips in a lattice design over filling trim strips to be even with the bottom crust&rsquos 1-inch overhang. Fold dough edges under, and crimp. Place pie on a rimmed baking sheet.
Prepare the Egg Wash: Stir together large egg and water in a small bowl. Using a pastry brush, brush egg mixture evenly over piecrust. Sprinkle granulated sugar over piecrust, if desired.
Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F. Loosely cover pie with aluminum foil. Bake at 350°F until crust is golden brown, apples are tender, and juices are bubbly, 1 hour to 1 hour and 10 minutes, removing foil for the last 10 minutes of baking to finish browning crust. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve pie with Caramel Sauce and, if desired, ice cream.