This easy raspberry applesauce recipe adds the sweet flavor of raspberry to homemade applesauce, with no sugar added. A delicious snack or dessert that the whole family will love!
Ah, this raspberry applesauce! It was born out of the fact that the Southern husband and I made our usual trip to Vermont this past week, and as usual we visited the wonderful Champlain Orchards, and as usual we picked waaaaaaay too many apples for two people to reasonably eat, and for good measure I picked two pints of sweet little raspberries.
After we unpacked the car and realized we had about 384,485 apples, I realized something had to be done. And the first something is this easy and scrumptious recipe for raspberry applesauce. Ready to cook up some berry good (sorry!) applesauce? Let’s make it!
You need 6 cups of apple chunks, which translates into about 8 reasonably sized apples, 1 cup of raspberries and one cup of apple cider or apple juice. You can add sugar or honey if you want to, but wait until the applesauce is cooked and you’ve had a chance to taste it, because the Southern husband and I are here to tell you that we love it just fine with the natural sweetness of the apples and the berries.
Speaking of the apples, pretty much any variety will make super applesauce – we used William’s Pride apples because that was what was in season when we went on our apple picking adventure. Now, if you are the proud owner of a Foley food mill (raises hand) all you need to do is cut your apples into chunks – peel, seeds, core and all. I cut them in quarters and cut the quarters in half. When they are cooked, the food mill will magically filter out all of the seeds and peels. If you don’t have a food mill, you do have to peel and core your apples, but I promise that this applesauce is worth it.
One way or the other, put those apple chunks into a nice big heavy pot with the apple juice and simmer them up until they are falling apart tender. Take them off the heat and stir in a cup of these babies while the apples cool a bit.
I know, so tempting! I won’t tell if you pop a few in your mouth before they go into the pot. Stir them around with the cooked apples, let everything cool a bit, and then run them through your food mill, or if you don’t have a food mill, blend it up in your blender, making it as smooth (or chunky!) as you like.
One way or the other, this raspberry applesauce is going to taste amazing, and make sure you try at least a little while it is still warm. HEAVEN. Meantime, any ideas for I should make out of the rest of my apples? Tell me in the comments!Print
- 6 cups of apples, peeled, cored and cut into chunks (see note for a way to escape the peeling and coring!)
- 1 cup raspberries
- 1 cup apple juice or apple cider
- Sugar or honey to taste (optional)
- Add apples and apple juice to a large Dutch oven or other heavy pot and bring to a boil. Cover, turn down the heat to a simmer, and cook until the apples are falling apart tender, about 30-40 minutes.
- Stir in raspberries, remove from stove and cool for about a half hour or so.
- If you have peeled and cored the apples, pour the apple raspberry mixture into a blender and process until smooth (you may have to do this in batches). If you have a food mill (see note below) you can scoop the apple raspberry mixture from the pot to the food mill and turn the handle – the mill will catch all the peel and seeds for you.
- This makes a nice tart applesauce. If you like yours sweeter, add some sugar or honey.
- This applesauce is scrumptious at any temperature – cool, room temperature or warm. I highly recommend trying some while it is warm! I like to garnish with a little mint when serving.
If you have a food mill, you can just cut the apples into quarters (peel, seeds and all) – the food mill will strain those out for you after the apples are cooked. Here’s a link to the one I have!