Whisk all ingredients until blended adjusting gochujang to desired level of spice.
May be used as a marinade, basting sauce or dipping sauce.
This is an amazing sweet/smoky, thickly rich BBQ sauce! This is great on any type food! Chicken, burgers, pork, turkey and makes a splendid addition into pork and beans! We love it on grilled ham & Swiss sandwiches too.
Put all ingredients into a medium non-stick dutch oven or large pot.
Stir together, cover and bring to a boil over medium-high heat.
Lower the heat so the mixture simmers for 20 minutes.
Remove the pot from the heat, puree the mixture in a blender or food processor until smooth.
Ready to use! Store any unused sauce in the refrigerator. Good for up to 2 weeks.
Do not cook hamburger meat first. Mix raw hamburger with the applesauce and tomato sauce and then add all the ingredients together in a 3-4 qt non-stick pot.
Stir constantly, cooking over medium-high heat, then reduce and simmer for 30 minutes for a loose meat hot dog topping.
8 to 10 medium steamed hot dogs
8 to 10 medium hot dog buns, split
Spoon over hot dogs, or delicious served on a bun by itself.
Alternate cooking- place all ingredients in a crockpot and slowcook on low 4 hours, stirring occasionally. Either cooking method can be kept warm in crockpot.
Growing up we always had applesauce on the dinner table when pork was served… so to me they go hand-in-hand. The applesauce was always homemade and it made me smile when I dove into my first jar of Cinnamon applesauce. It reminded me of home!
Put roasted pepper into a food processor and pulse until smooth. Put pulverized pepper into a small microwave safe mixing bowl and add applesauce. Stir until blended.
Set aside.
Using a meat mallet, pound each pork chop until it’s 1/4 inch thick; pounding each side evenly. Set aside.
In a shallow pie pan, whisk the two eggs until beaten. Stir in cinnamon, salt, pepper, and garlic powder.
Put pecans in a pile on a flat serving dish.
Coat each pounded pork chop with beaten egg mixture, then coat each side with pecans. Place pecan coated chops in a single layer on the serving dish. Set aside.
Heat 1 tablespoon coconut oil, in a heavy bottomed fry pan, to medium heat. Add 2 pecan coated pork chops, don’t crowd them in the pan, and fry for two minutes per side. Note: adjust the heat to medium-low if the pecans start to burn before cook time is up.
Remove cooked chops to a warm serving platter. Add remaining 1 tablespoon coconut oil to pan and cook remaining two pork chops, then add to serving platter.
Warm Simple-Golden Pepper-Applesauce in a microwave; then evenly pour over cooked chops.
Stir the ketchup, water, applesauce, jelly, vinegar, sugars, salt, cumin, paprika, onion powder, mustard powder, Worcestershire sauce, and lemon juice in a medium saucepan until combined. Bring the mixture to a boil, reduce the heat to low. Simmer, uncovered, until slightly thickened, about 20 minutes, stirring occasionally.
Meanwhile prepare the meatball recipe below.
Place the bacon in a large skillet and cook over medium heat until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons bacon fat in the skillet.
Add the ground turkey, bacon, onion, breadcrumbs, Parmesan, egg, parsley, salt, and pepper to a large bowl. Mix to combine. Divide the meat into twelve 3-ounce portions and roll into balls.
Heat the reserve bacon fat in the skillet over medium heat. Cook the meatballs, in batches, until browned on all sides, about 8 minutes. The meatballs will be slightly undercooked.
Pour the barbecue sauce over the meatballs and simmer until the sauce is reduced and the meatballs are cooked through, about 10 minutes.
Split the potato rolls and place a meatball on each bottom. Spoon sauce over each meatball, cover with the bun lids and serve.
1 cup Our Family Garden Unsweetened Applesauce
1 cup ketchup
2-1/2 tablespoons molasses
1/4 cup apple cider Zest of 1 organic orange
2 tablespoons fresh orange juice
1/2 tablespoon Worcestershire Sauce (optional)
1 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse Kosher salt
In a medium saucepan, combine all ingredients. Cook, over medium heat, stirring occasionally for 5 minutes. Remove from heat and use hot or at room temperature over ribs, chicken, or beef.
To make baked chicken thighs: Heat oven to 400° F degrees. Season chicken generously, about 1/2 teaspoon per chicken thigh, with salt and pepper or your favorite all-purpose seasoning blend.
Arrange chicken thighs on foil lined baking sheet, skin-side down. Bake chicken for 20 minutes on lowest oven rack, turn chicken over and cook for 15 minutes on top oven rack.
Brush Zesty Applesauce Molasses BBQ Sauce over chicken and bake for 5 minutes longer. Serve chicken with additional BBQ Sauce.
In a small saucepan add all of the sauce ingredients. Bring to a simmer & cook for 10-15 minutes or until slightly thickened, stirring occasionally.
Let cool for 5 minutes, then strain through a metal fine mesh sieve or single layer of cheesecloth. Discard sage.
Pour sauce into a small bowl & keep warm.
PREHEAT OVEN TO 400° F
Place a medium skillet over medium heat with the oil. Once oil is hot, fry 12 sage leaves until crisp. Drain on paper towels. Add sausage in a single layer & fry until browned on each side. Drain on paper towels, reserving remaining oil in skillet.
Let oil cool for 5 minutes, then carefully measure out 2 tablespoons. Set aside for making cornbread. Using a small pastry brush & some remaining oil, lightly grease a pan with 24 mini muffin cups.
Whisk together the cornbread mix, egg, 2/3 cup applesauce, & 2 tablespoons reserved oil. Crumble in 10 fried sage leaves. Set remaining 2 aside for garnishing. Use a small cookie scoop or spoon to fill muffin cups until all batter is used. Top each with a piece of sausage, pressing them almost to the bottom.
Bake until golden brown, about 10-12 minutes. Let cool in the pan for 5 minutes, then gently run a small knife around edges.Remove poppers to a serving platter. Garnish sauce with remaining fried sage. Serve poppers with sauce for dipping.
1 small yellow onion (sliced thin)
1 tablespoon butter
1 pound 85% lean ground turkey
1/2 cup seasoned bread crumbs
1/2 cup Our Family Garden, Unsweetened Applesauce
1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup ketchup
1/2 cup Our Family Garden Unsweetened Applesauce
1/2 cup ketchup
1 tablespoon Worcestershire Sauce
Preheat oven to 350 degrees.
Melt butter in pan over medium heat.
Add onions to pan and stir to coat with butter. Add a pinch of salt.
Let onions caramelize over medium-low heat until soft and golden, about 15 minutes.
Remove onions from pan onto cutting board, and chop into a small dice.
Combine all ingredients and press evenly into loaf pan.
Spread glaze over top.
Bake for 1 hour or until internal temperature is 165 degrees.
