- 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!