Best Strawberry Applesauce Recipes

STRAWBERRY APPLESAUCE

Steps:

• Stir dry gelatin mix into applesauce. Refrigerate until ready to serve.

ROSY STRAWBERRY RHUBARB APPLESAUCE

Steps:

• Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.

STRAWBERRY APPLESAUCE

Steps:

• Peel and core apples then cut into small chunks. In a large saucepan, bring apples, cinnamon stick, and water to a boil and simmer until apples are tender when poked with a fork, about 15 minutes. Add strawberries and cook 5 minutes more. Remove from heat. Press the mixture through a sieve over a bowl. Taste, and if sugar is needed, add now while the mixture is still warm. Refrigerate until ready to serve.

STRAWBERRY APPLESAUCE SALAD

Steps:

• Dissolve gelatin in boiling water.
• Add frozen strawberries (may slice strawberries, if large-sized).
• Stir until berries are thawed.
• Add applesauce and mix well.
• Pour into serving bowl and chill.

STRAWBERRY-RHUBARB APPLESAUCE

Steps:

• Apple peel adds colour and fibre to this dish, so I recommend you don't peel the apples; however, you can certainly do so if you wish.
• Core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
• Over medium heat, cook, stirring often but not continuously, for 5 minutes.
• Add remaining ingredients and turn heat up; bring to a boil.
• Once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
• Taste; you may want to add more sugar depending on the tartness of your rhubarb.
• You can puree this in the cuisinart, but I prefer to keep it chunky.
• Refrigerate if not serving right away.

STRAWBERRY APPLESAUCE CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F.
• Lightly mist a 12-cup Bundt plan with vegetable oil spray, then dust with flour.
• Shake out the excess flour.
• Set the pan aside.
• Place the cake mix, strawberry puree, applesauce and the eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
• The batter should look well combined and thickened.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place pan in oven.
• Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30-35 minutes.
• Remove the pan from oven place it on a wire rack to cool for 20 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
• Meanwhile, prepare the frosting.
• Place the neufchatel cheese and the strawberry preserves in a medium size mixing bowl.
• Blend with an electric mixer on low speed until just combined, 30 seconds.
• Stop the machine, scape down the sides of the bowl with the rubber spatula, and add the confectioner's sugar and red food coloring, if desired.
• Increase the mixer speed to medium and beat until fluffy, 1 minute more.
• Spread the frosting over top and sides of the cooled cake with clean, smooth strokes, Slice and serve!
• ****Store this cake, covered in wax paper, in the refrigerator for up to 1 week.

STRAWBERRY-RHUBARB APPLESAUCE

Steps:

• Combine apples and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Stir in the rhubarb, strawberries, orange juice, sugar and orange zest., Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until desired consistency.

STRAWBERRY APPLESAUCE

Steps:

• Peel, halve and core apples.
• Cut into 2-inch chunks.
• Place in 5-quart saucepan with apple juice and butter.
• Bring to a boil; reduce heat to medium.
• Simmer, uncovered, 15 minutes or until apples are very tender.
• Crush apples with a potato masher until chunky.
• Stir in strawberry preserves and food color, if using, until blended.
• Serve warm or chilled.

STRAWBERRY APPLESAUCE

Steps:

• 1. Peel, half and core apples. Cut into chunks. Place in a 5 quart saucepan with apple juice and butter or margarine. Bring to a boil; reduce heat to medium and simmer, covered, 15 minutes or until apples are tender. Crush apples with a potato masher until chunky. Stir in preserves. Serve warm or chilled. I like to serve it with a dollop of cool whip or yogurt. And I try other flavor preserves as well.

SUGAR FREE CROCK POT STRAWBERRY APPLESAUCE

Steps:

• Put all ingredients in crock pot. Cover and cook on Low for 8 hours or high for 4.
• With a slotted spoon, spoon apples in to a food mill and process over a large bowl. Sauce will be thick, you can add some of the crock pot juice if you like.
• Depending on the tartness of your apples, you may choose to sweeten.
• If using sugar, do so sparingly until you get to desired sweetness.
• If you want to freeze ladle into freezer bags and gently press out air, seal, and lie flat in freezer.

BLUEBERRY OR STRAWBERRY APPLESAUCE

Steps:

• Prepare your apples - I use one of those apple corer/slicers that cores the apple and cuts it into 8 slices in one fell swoop which cuts down on my prep time considerably. I use a food strainer to remove the peels later so I don't bother peeling at this point but you can if desired.
• Put prepared apples into a very large stockpot and add about 1/4 inch or so of apple juice to the pot just to get the apples started and prevent them from scorching on the bottom. Heat apples over medium-high heat stirring frequently until the apples are softened.
• While apples are cooking prepare the berries of your choice. Place the berries in a blender (you might need to work in 2 batches) and add a little bit of apple juice just to get them to puree nicely. Set aside the berry puree.
• Run the softened apples through a food mill or a food strainer (I use the food strainer attachment for my KitchenAid Mixer which works beautifully) to create a thick applesauce.
• Drain off the liquid from the stockpot and add the strained applesauce back to the pot. Add the berry puree and mix well. Heat the mixture over medium heat to boiling and boil for a couple of minutes.
• Remove from heat and ladle applesauce into hot jars, leaving 1/2 inch headspace. (This tends to make a bit of a mess during processing and I have found that it helps to fill jars to just shy of 1/2 inch from the top.) Process for 15 minutes in a boiling water bath - adjusting processing time for altitude.