Best 16 Apple Raisin Mushroom Sauce Recipes

APPLESAUCE RAISIN COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

APPLE RAISIN SAUCE FOR BAKED HAM

Steps:

• In a saucepan combine all the ingredients and bring to a simmer.
• Cook until mixture thickens and coats the back of a spoon; approximately 10 minutes and there you have it!

CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE

Steps:

• In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

APPLE RAISIN SAUCE

Steps:

• Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic and shallot in hot oil until fragrant, 1 to 2 minutes.
• Stir apple cider, chicken stock, raisins, brown sugar, orange segments, thyme sprigs, bay leaf, and cloves into garlic and shallot. Bring to a simmer and cook until sauce is reduced by half, stirring often, 15 to 20 minutes. Season with kosher salt.

APPLE AND RAISIN SAUCE

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

HONEY BAKED APPLES WITH RAISINS AND CINNAMON

Steps:

• In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.
• Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil.
• Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, add the brandy. Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar.

SPICED APPLE AND RAISIN SAUCE

Steps:

• In medium skillet, cook apple over medium low heat in butter until tender; stir in brown sugar, raisins, cinnamon and cloves.
• In small bowl, combine remaining ingredients; blend well then stir into apple mixture, stirring constantly.
• Serve warm alongside poultry or over ice cream.

PORK ROAST WITH APPLE-MUSHROOM SAUCE

Steps:

• Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a thermometer reads 160°-170°. , Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside., Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though. , To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.

PHYLLO APPLES WITH RUM RAISIN SAUCE

Steps:

• Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11x7-in. baking dish. Microwave, uncovered, on high for 5 minutes or just until apples begin to soften., Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough with butter; layer with remaining sheets and butter. Cut the stack lengthwise into six strips and widthwise into thirds, creating eighteen strips. Layer three strips in a greased 4-oz. ramekin, allowing ends to hang over edge. Top with an apple. Repeat., Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown. Cool slightly., In a small heavy saucepan, combine cornstarch and water until smooth. Stir in brown sugar and raisins. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in rum., Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately.,

HOMEMADE MCINTOSH APPLESAUCE WITH RAISINS

Steps:

• Place apples in microwave dish.
• Add water and raisins and cover.
• Microwave on high for 10 minutes.
• Let stand 10 minutes.
• Remove apple skins and mash apples with a fork.
• Stir in sugar and cinnamon.

APPLESAUCE RAISIN COOKIES I

Steps:

• Cream shortening and sugar together. Add eggs and mix thoroughly.
• Stir in applesauce and coffee.
• In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours.
• Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.
• Bake 9 to 12 minutes. Cool on wire racks.

MIXED MUSHROOM STUFFING WITH RICE, RAISINS AND APPLES

Steps:

• Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
• Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)

APPLE STUFFED TENDERLOIN WITH CINNAMON RAISIN SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about 1/2 inch from each of the tapered ends.
• Set the tenderloin aside.
• Finely shred the peel from the oranges and set aside.
• Then squeeze 3 tablespoons of juice from the oranges.
• In a medium bowl, combine the orange juice and apples.
• Set the apple mixture aside.
• Spray an unheated small skillet with no-stick spray.
• Add the onions.
• Cook and stir over medium heat until tender.
• Then add the onions and bread crumbs to the apple mixture.
• Toss until combined.
• Spoon the bread mixture into the pocket of the tenderloin.
• Securely close the pocket with wooden toothpicks.
• Place the tenderloin on a rack in a shallow roasting pan.
• Insert a meat thermometer into the meat portion only.
• Bake for 25 to 30 minutes or until the thermometer registers 160 degrees.
• Let stand about 5 minutes before slicing.
• To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
• Then stir in the remaining apple juice.
• Cook and stir over medium heat until boiling.
• Stir in the reserved orange peel and cinnamon.
• Add the raisins and cook for 5 minutes, stirring occasionally.
• To serve, slice the tenderloin.
• Spoon the sauce over the slices.

APPLE AND RAISIN SAUCE FOR HAM

Steps:

• Combine all the ingredients in a saucepan and simmer until bubbly.

SAUTEED APPLES AND RAISINS

Steps:

• In a large skillet, melt butter; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.

APPLE, RAISIN & MUSHROOM SAUCE

Steps:

• > Skim fat from pan juices. > Pour pan juices & cider into saucepan and heat over medium. > Stir in cream, broth & sherry. > Bring to boiling and heat over med-high and cook for 20 minutes or until reduced to 1 1/2 cups, stirring occasionally. > In a separate pan, melt butter and add apples, mushrooms and raisins. Cook and stir until apples are golden and mushrooms are tender. Stir into cream mixture. *If mixture is too thin, add a rue of flour and water to thicken.