KITCHENAID 5KSMFVSP Cookbook

Fall Harvest Applesauce

Using the KitchenAid® Food Grinder for applesauce saves you the time­consuming effort of peeling and coring the apples—making delicious warm

applesauce in no time. Look for firm, tart apples such as Gravensteins, Pippin,
Golden Delicious, Honey Crisp, Pink Lady, or Gala. See Chef’s Notes for two
variations to this recipe, which uses mulling spices to celebrate the autumn apple
harvest.

PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes

YIELD: Makes about 6 cups

SPECIAL EQUIPMENT: KitchenAid® Fruit & Vegetable Strainer attachment;

Heavy-bottomed large saucepan or soup pot with lid; Cheesecloth; Kitchen
twine

INGREDIENTS:

5 pounds (2.27kg) firm, ripe apples, quartered, stem and blossom end
removed
¼ - ½ cup (50g-100g) granulated sugar, depending on the sweetness of the
apples
½ cup (120ml) water
1 (3-in/7.6-cm) cinnamon stick
2 whole allspice
1 whole clove
2 peeler swipes of orange zest (skin only, no pith)
1 (1-in/2.54cm) piece of ginger, peeled
1 teaspoon (6g) fine sea salt

INSTRUCTIONS:

Put the prepared apples, sugar and salt in a large heavy-bottomed saucepan
or soup pot. Make the sachet: place the cinnamon stick, allspice, clove,
orange zest and ginger on a small square of cheesecloth. Gather up the
edges and tie tightly with a piece of kitchen twine. Add the sachet and water
to the pot and bring to a boil over medium-high heat, stirring to dissolve the
sugar. Reduce the heat to a simmer and cook the apples, covered, stirring
frequently, until the apples are very soft when pierced with a knife, about 25
minutes. Remove from the heat and cool for 10 minutes.

Attach the KitchenAid® Fruit & Vegetable Strainer to your KitchenAid® Stand
Mixer.
Place a large bowl under the strainer to collect the liquid and pressed fruit
and a smaller bowl at the end of the strainer to catch the pulp. Remove the
sachet from the cooked apples and discard. Place the apples in the large
food tray. Turn the mixer to speed 4 and feed the apples through the strainer
pushing them down using the food pusher.

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Serve warm or let cool to room temperature. Cover and refrigerate for up to 5
days or freeze up to 6 months.

CHEF’S NOTES:

To make cranberry applesauce, follow the ingredient list and directions above
using 4 pounds (1.8kg) apples and 2 cups (230g) fresh or frozen cranberries
that have been picked over. Adjust the sachet spice to four peeler swipes of
orange zest (skin only, no pith), 2 whole allspice, and 1 1-in (2.5cm) piece of
peeled ginger, halved.

To make pear applesauce, follow the ingredient list and directions above
using 3 pounds (1.36kg) apples and 2 pounds Anjou pears (2kg). Replace the
sachet with 2 quarter-size slices (8 g) of peeled fresh ginger, not wrapped in
cheesecloth (it will go through the strainer with the pears and apples).

MAKES 12 SERVINGS

Nutrition - 1 Serving

Calories 128

Fat 0g

Carbs 34g
Protein 1g

Cholesterol 0 mg

Sodium 195 mg

Sugars 27g

Dietary Fiber 4g

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