About

A Simple Home Cook

Simple Food. Good Ideas. Great Fun.

Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

You are here: Home / Recipes / Sides / Textured Applesauce
post

Textured Applesauce

by

I love the fall. There is cooler weather, less humidity, fall activities, and apples are in season.

I love going to the orchard and buying fresh apples. They are good tasting and good for you.

Early in the season or late, applesauce is always a good option. It is also one of my daughter’s favorites.

Applesauce 4I

This year I had to make it differently than my mom always did because I do not have a Foley food mill.

This is not really chunky, but it is not smooth either…thus I call it textured applesauce.

Recipe: Textured Applesauce

Ingredients

  • 10 – 12 apples
  • 1 1/2 c. water*
  • 1/2 to 1 c. sugar
  • cinnamon, to taste

Instructions

  1. Peel and cut apples into medium size pieces. ( I cut around the core, but you could core them before cutting).
  2. Place in pot with water, cover, and bring to a boil stirring often.

  3. Once apples are fully softened, add sugar. The amount of sugar will depend on the sweetness of the apples. Some varieties are naturally sweeter than others.
  4. Add cinnamon to taste

  5. Cook for another few minutes, stirring frequently.
  6. Mash apples further using a potato masher.

  7. Serve warm or cold.

Quick Notes

*If apples are very juicy, add less water. If applesauce is getting to thick or water is getting too low, add more.

I like Rome Beauty apples for a whiter, smoother sauce.

Mutzu and Golden Delicious apples are great for making a quick, chunky applesauce.

I use a mixture of apples for the textured sauce: Rome, Mutzu, McIntosh, and Empire. I used the Empire because my husband and daughter ate most of the McIntosh apples before I made the sauce.

Using a hand blender instead of a potato masher would make the applesauce smoother.

Number of servings (yield): 12

Comments

  1. First of all … there is nothing better than homemade applesauce. Kudos on your tutorial! Second, did I tell you before that I adore Blue Willow? Third, Empire apples are my go-to apples for baking and eating, but I do love Cortlands and Macouns for pies and cooking. Northern Spy are also a wonderful apple!

    • I did not know that you liked Blue Willow…I thought you must have good taste though 🙂 I love the pink as well. I also like most of the picture type patterns, Fiesta ware, and there are others I am sure. However, I only own one pink platter and a few odds and ends of other patterns. As you may be able to tell by my blog, I own a rather large service of Blue Willow, even including a Turkey Platter.

      Thank you for the info. on the apples. My parents had apple trees most of my adult life, so we always just used what ways on hand. The grew a little of several varieties like McIntosh, Winesap, Northern Spy, and Arkansas Blacks. The freezing/canning applesauce was made from the early transparent, so I always debate what I should by for applesauce.

Trackbacks

  3. […] time consuming to make than traditional sauerbraten, but it tastes very similar. Red cabbage and applesauce (not pictured) are my favorite sides for any form of sauerbraten. I also love to serve it with a […]