Roasted garlic roma tomato sauce
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MAPLE APPLESAUCE

As with apple pie, a mixed variety of fresh apples is best to make applesauce with, leaving the skins on boost nutrition and adds subtle pink hues. The addition of maple syrup creates a slightly sweet, Fall flavor. With our Fresh Tech Harvest Pro to process the apples, there is no need to core or peel them.

Ingredients

  • 12 pounds apples, cored and quartered (peeled if desired)
  • 1 cup water
  • 2 cinnamon sticks (optional)
  • 1 -1/4 cups maple syrup

Output

  • Makes about 5 (24 oz.) pint and half jars or 3 (32 oz.) quart jars

Directions

  1. Combine apple quarters, cinnamon sticks and water in a large stockpot. Cook over low heat, stirring occasionally, until apples are very tender, about 25 minutes.
  2. Process apples in batches through a Harvest Pro, food mill or food processor until smooth, removing cinnamon sticks. Alternately, crush apples with a potato masher for a chunkier texture.
  3. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  4. Return applesauce to stock pot, add maple syrup and bring to a simmer over medium heat, stirring constantly, for 10 minutes.
  5. Ladle hot applesauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. Process jars 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Roasted Garlic Roma Tomato Sauce

Need More Inspiration?

Try making Applesauce Crumb Cake with your Maple Applesauce

Homemade applesauce creates a moist and flavorful cake, topped with a hefty amount of buttery crumb, this cake is sure to be a family favorite.

Ingredients

Cake:
  • 12 pounds apples, cored and quartered (peeled if desired)
  • 1 cup water
  • 2 cinnamon sticks (optional)
  • 1 -1/4 cups maple syrup
Crumb:
  • 2 cups flour
  • 1 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp cardamom
  • 2 sticks (16 Tbsp.) unsalted butter, melted

Output

  • Makes 1 13x9” cake

Directions

  1. Pre-heat oven to 350*. Butter and flour a 9 x 9 x 2 inch baking pan. Set aside.
  2. Make the crumb: whisk together flour, sugar and spices in a medium sized bowl. Pour melted butter into flour mixture, stirring to combine until you have crumbs of different sizes. Refrigerate at least 15 minutes.
  3. Whisk together flour, baking soda, spices, and salt in a small bowl; set aside.
  4. Cream the eggs and sugars together until light using a hand mixer : or in the bowl of a stand mixer. Mix in oil and applesauce.
  5. Fold dry ingredients into wet, using a spatula, just until combined: being careful to not over-mix.
  6. Pour batter into prepared pan; coat with cold crumb topping, pressing with your fingers to form more clumps of topping (those are the crunchy bits).
  7. Bake for 35 minutes or until a thin knife inserted into the center comes out clean. Let cool before serving.
NOTE: This cake is best served directly from the pan, you will lose much of the crumb topping by un-molding.