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.
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! 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