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    You are in: Home / Australian / Minted Applesauce With a Hint of Redcurrant Recipe
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    Minted Applesauce With a Hint of Redcurrant

    Average Rating:

    3 Total Reviews

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    • on August 31, 2007

      Slight alteration in mine. Dh pigged out on the last of the currant jelly so I used raspberry jam and skipped the salt and pepper. I wussed out and used bottled unsweetened applesauce. I thought the vinegar was interesting in this, not something I would have thought to add myself. The mint was delightful and I'll try it from scratch when the weather is cooler because I know that it would be even better.

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    • on January 11, 2005

      I like this very much. I've tried it two ways now. I've made it from scratch (using McIntosh apples), and I've also made it using unsweetened bottled applesauce: in this case I added the boiling water to mint in a saucepan, then added the applesauce & all other ingredients and cooked, stirring until the red currant jelly melted. I do prefer the from-scratch way a bit better but both versions were quite tasty to me. A nice accompaniment to lamb.

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    • on September 21, 2004

      This was a delicious accompaniment to my pork chop dinner. The color is very nice (slightly reddish-pink) and the mint gives this a nice, sophisticated flavor. This was easy to prepare, and the directions are very clear. I used McIntosh apples and black currant jelly.

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    Nutritional Facts for Minted Applesauce With a Hint of Redcurrant

    Serving Size: 1 (1029 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 385.1
     
    Calories from Fat 8
    14%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 19.9 mg
    0%
    Total Carbohydrate 101.3 g
    33%
    Dietary Fiber 12.6 g
    50%
    Sugars 77.1 g
    308%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    white wine vinegar

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