Forget the Jarred Stuff: Best 5 Applesauce Recipes

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©Photographer: Kana Okada Food Stylist: Alison Attenborough Prop Stylist: Pamela or Molly

Photographer: Kana Okada Food Stylist: Alison Attenborough Prop Stylist: Pamela or Molly

While some jarred products (think ketchup and mustard) may indeed be best enjoyed straight from their store-bought bottles, applesauce isn't among them, as it's both simple and quick to make from scratch. All it takes to prepare a batch is a few crisp apples and a pinch of sugar, plus butter for richness and a bit of citrus; from there, you can dress up your recipe with warm spices, like cinnamon, or a glug of liqueur.

Juicy red plums add both color and sweetness to this big-batch applesauce, easily prepared in a rice cooker in just one hour.

For added apple flavor in this 25-minute recipe, apple cider is added into a simple mixture of fruit, brown sugar and cinnamon sticks.

FN_Ann Burrell Roasted Pork Loin with Cider and Chunky Applesauce.tif

FN_Ann Burrell Roasted Pork Loin with Cider and Chunky Applesauce.tif

FN_Ann Burrell Roasted Pork Loin with Cider and Chunky Applesauce.tif

©2012, Television Food NEtwork, G.P. All Rights Reserved

2012, Television Food NEtwork, G.P. All Rights Reserved

Since her applesauce will be served with a garlic- and herb-rubbed pork loin and tender sauteed onions, Anne creates what she calls a "sweet/savory applesauce," made with the pan drippings from the roast, plus crunchy walnuts and a splash of heavy cream.

To ensure speedy results, Alton relies on the microwave to quickly soften the fruit in his cognac-infused applesauce, sweetened with honey instead of sugar.

The key to achieving a blush color in Ina's fuss-free applesauce is baking the apples with a few peels of red skin, which release their color and lightly tint the final dish. She prefers her sauce on the chunky side, so a simple stir after baking is all it takes to break down the apples. Click the play button on the video below to watch Ina make this go-to recipe.

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