'applesauce' on Serious Eats

Rachel Allen's Homemade Pork Sausages with Colcannon and Applesauce

I'll admit it: I have a hard time saying the name "bangers and mash." It comes in a close second to that other British speciality, "spotted dick," in the list of foods I can't even begin to picture without giggling. Yet Rachel Allen's take on bangers and mash in her new book Rachel's Irish Family Food is sophisticated enough to warrant my serious attention. Her simple pork sausages are bound lightly with egg, bread crumbs, and a bit of garlic and parsley to season. Instead of going through with the trouble of casing the mixture, she simply rolls them into small, breakfast-sized links and gives them a slow brown on the stovetop. And in lieu of ordinary potatoes to serve alongside, Allen advocates for a verdant colcannon mash made velvety soft green cabbage buttery mashed russets. A dollop of quick stovetop applesauce adds a contrasting sweet-tart tang to each bite. More

Sauced: Applesauce

After trying and adjusting a few different applesauce recipes, I finally have one that can proudly sit next to my latkes this year. The secret is using a mix of Fuji and Golden Delicious apples. More

Preserved: Maple Cranberry Applesauce

By all accounts, applesauce is a humble food. But when prepared with the right ingredients it can still be exceptionally delicious. This version, made with maple syrup, brown sugar, and fresh cranberries, is downright dessert-worthy. Each bite tastes like it was swiped from the middle of a pie. More

Maple Cranberry Applesauce

This applesauce, made with maple syrup, brown sugar, and fresh cranberries, is downright dessert-worthy. Each bite tastes like it was swiped from the middle of a pie. Try it with a scoop of vanilla ice cream and some crushed amaretti cookies or graham crackers. More

Pie of the Week: Applesauce Pie

Applesauce pie is exactly what it sounds like: a sweet, flaky pie crust, filled with amazing, homemade "applesauce" that is cooked inside the pie as it bakes. To make it, you do as you would with other apple pies, by piling peeled, cored apple wedges high in the center of the bottom crust, and sealing them in with the top crust. The only difference is the outcome: the apples initially support the top crust as it bakes, but then cook down, leaving a big pocket of air, and juicy, chunky applesauce inside. More

Scooped: Charoset Sorbet

Sorbet really is a perfect passover dessert. Light and refreshing, it's a great palate cleanser after a heavy meal. It's dairy-free, and doesn't require matzo meal as a poor substitute for flour. This sorbet is incredibly simple, a delicious marriage of grape and apple, slightly sweeter and a touch more tart than the charoset on your Hillel sandwich. More

Leftover Applesauce? Make Ten-Minute Sorbet

This past week, Ethan and I were dutifully frying up latkes for friends and family. Now that Chanukah's over, we've got a load of starch-spackled laundry to do and some leftovers to get rid of. I often wind up with an extra jar or two of applesauce after a latke session. Sure, a late-night bowlful makes a nice (if not blandly healthy) palate cleanser after all that fried potato, but if you're looking for something a little less virtuous, you can turn that applesauce into a lusciously creamy, spiced-up sorbet in all of ten minutes. More

Taste Test: Apple Sauce

Apple sauce is big with those in highchairs, nursing homes, and latke eaters. With Hanukkah starting at sundown on Wednesday, we decided to have an apple sauce tasting—it was either that or sour cream. Though we prefer the from-scratch kind, sometimes you just don't have the time or stovetop space to boil apples and deal with peels, especially when there are potato pancakes to worry about! We were curious, are there any good store-bought jarred ones out there? How do they compare in terms of sweetness, tartness, and chunkiness? We tried 11 brands—find out which placed in the top five. More

Maple Vanilla Applesauce

Applesauce, universally loved by both babies and adults, has a special place at the table during Hanukkah as an accompaniment to latkes. This version uses maple syrup in place of sugar to give the sauce a special fall flavor and enhance the taste of cooked apples. The addition of vanilla elevates it from an everyday treat to a real holiday dish. And while it seems easier to just pop open a jar of already-made applesauce, this version is incredibly easy to make, and is much more delicious. More

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