Best 4 Savory Applesauce Recipes

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Tantalize your taste buds with a culinary adventure as we delve into the realm of savory applesauce, a delightful fusion of sweet and savory flavors. This versatile condiment can elevate the simplest of dishes, adding a touch of sophistication and complexity. From classic pork chops to hearty roasted chicken, savory applesauce complements a wide range of entrees. Embark on a culinary journey with our collection of savory applesauce recipes, each offering a unique twist on this beloved condiment. Discover the harmonious blend of sweet apples, aromatic spices, and savory ingredients that will transform your meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PORK LOIN WITH CHUNKY SAVORY APPLESAUCE RECIPE



roasted pork loin with chunky savory applesauce Recipe image

Provided by Leigh

Number Of Ingredients 13

Ingredients
2 * 2 sprigs rosemary leaves, roughly chopped
2 * 2 sprigs sage, roughly chopped
2 * 2 cloves garlic, smashed
* Pinch crushed red pepper
* Salt
* Extra-virgin olive oil
1 * 1 (6-chop) pork rib roast
2 * 2 large onions, sliced
1 * 1 bundle thyme, tied with string
3 * 3 bay leaves
2 * 2 quarts apple cider
* Chunky Applesauce, recipe follows

Steps:

  • Directions Preheat the oven to 425 degrees F. In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast. Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down. Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce. Chunky Applesauce: * 3 tablespoons butter * 4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away) * 1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider * 1/4 cup apple cider * 1 pinch ground cinnamon * 1/4 cup heavy cream * 1/2 cup walnuts, toasted and coarsely chopped Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

SAVORY APPLESAUCE



Savory Applesauce image

A hint of horseradish makes this savory applesauce a delicious condiment for pork dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 4 cups

Number Of Ingredients 7

3 pounds apples (try a combination of Gala, Golden Delicious, and McIntosh)
1 cinnamon stick
2 to 4 tablespoons sugar
3/4 cup water
2 teaspoons freshly squeezed lemon juice
1 tablespoon prepared horseradish
Coarse salt and ground pepper

Steps:

  • Peel, core, and cut apples into 1/2-inch-thick slices. In a large saucepan, combine apples with cinnamon, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)
  • Remove from heat; discard cinnamon stick. Stir lemon juice and horseradish. Season with coarse salt and ground pepper.

SAVORY APPLESAUCE (ACCOMPANIMENT TO PORK CHOPS)



Savory Applesauce (Accompaniment to Pork Chops) image

Make this only if you are a garlic-lover! This is a double recipe, it will make about 4 cups, as I always make lots and then freeze in 1/2-cup plastic containers to serve with pork chops, it can be reduced by half if desired.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 35m

Yield 4 cups

Number Of Ingredients 8

8 granny smith apples, peeled, cored and chopped
1 cup water
4 tablespoons butter
4 tablespoons sugar
2 tablespoons cider vinegar
5 -7 garlic cloves (each clove cut into quarters)
1 teaspoon dried thyme
salt and pepper

Steps:

  • In a large pot, simmer all ingredients except the salt and pepper, covered, stirring occasionally until the apples are falling apart and the garlic is tender (about 15-20 minutes).
  • Mash the garlic pieces to mix with the applesauce.
  • Season with salt and pepper.

Nutrition Facts : Calories 302.2, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 86.9, Carbohydrate 52.2, Fiber 6.8, Sugar 41.4, Protein 1.1

SAVORY APPLESAUCE



Savory Applesauce image

Provided by Suzanne Tracht

Categories     Condiment/Spread     Sauce     Fruit     Hanukkah     Apple     Fall

Yield Makes 6 servings

Number Of Ingredients 6

10 Granny Smith apples, peeled, cored, and cut into 8 pieces each
1 cup sugar
3/4 cup fresh lemon juice
2 (1-inch) pieces fresh ginger, peeled
3 whole cloves
2 sprigs fresh savory

Steps:

  • In large, heavy-bottomed stock pot, combine apples, sugar, lemon juice, ginger, cloves, and 1 cup water. Cover and set over high heat. Bring to boil, then reduce heat to moderate and simmer, covered, stirring occasionally, until apples are very soft, about 20 minutes.
  • Remove from heat and blend with whisk, breaking up any remaining apple pieces. Pass through ricer, food mill, or fine-mesh strainer. While applesauce is still warm, stir in sprigs of savory. Let applesauce cool, then remove savory before serving.

Tips:

  • Choose the Right Apples: For the best flavor and texture, choose a mix of sweet and tart apples, such as Honeycrisp, Granny Smith, or Braeburn. Avoid apples that are overly ripe or bruised.
  • Simmer Slowly: Simmering the applesauce over low heat allows the flavors to meld and develop. Avoid boiling the applesauce, as this can cause it to lose its vibrant color and flavor.
  • Add Spices and Herbs: Customize the flavor of your applesauce by adding a variety of spices and herbs. Common additions include cinnamon, nutmeg, ginger, cloves, and allspice. You can also add fresh herbs like thyme or rosemary for a unique twist.
  • Sweeten to Taste: The amount of sugar or honey you add to your applesauce is a matter of personal preference. Start with a small amount and taste test as you go, adding more sweetener until you reach the desired sweetness level.
  • Use a Food Mill or Blender: If you want a smooth applesauce, use a food mill or blender to puree the cooked apples. For a chunkier applesauce, simply mash the apples with a potato masher.

Conclusion:

Savory applesauce is a versatile condiment that can be enjoyed in a variety of ways. Serve it alongside roasted meats, grilled fish, or as a dipping sauce for crispy fries or onion rings. You can also use it as a glaze for chicken or pork, or as a filling for pies and tarts. With its unique blend of sweet, savory, and tangy flavors, savory applesauce is sure to become a new favorite in your kitchen.

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