Here is a little something sweet, simple, fruity and refreshing. I make homemade applesauce all the time. I highly suggest you try doing it too if you have not all ready. Something extra special and happy takes place when you combine juicy red strawberries with crisp apples.
Yields1 ServingPrep Time5 minsCook Time45 minsTotal Time50 mins
2 1/2 pounds Apples, cored and cut into chunky pieces
8 ounces fresh or frozen Strawberries, cleaned and trim off stems
1 1/2 – 2 1/4 cups of Water
juice from 1 Lemon
Optional: natural Sweetener to taste
OPTIONAL GARNISH
a dollop of thick Greek Yogurt
extra chopped Strawberries
ground spices: Cinnamon, Ginger, Cardamom etc.
NOTES
Sweeten your applesauce to taste with your favorite natural sweetener. You can also choose not to. I like stevia powder. You can also use pure maple syrup, honey or sucanat (unrefined cane sugar.)
Adjust water to make thicker or thinner. I have found that 1/2-3/4 cup of water per pound of fruit is a safe bet.
My favorite apples are Pink Lady, Honey Crisp and Granny Smith. I generally use a combination of these when I make applesauce.
I keep the skins on the apples for added nutritional value, fiber and flavor. Once it is pureed you cannot even tell they are there.
Applesauce lasts a long time in the fridge and it also freezes well in an airtight container.
1
In a heavy bottomed large pot (I like to use my Le Creuset 5 1/2 quart round French oven) add apples, water and strawberries. Squeeze in lemon juice. Bring to boil over medium high heat. Lower the heat and simmer for about 30 minutes. Remove from the heat and let applesauce cool a bit. Purée in blender or food processor until desired consistency is achieved. Add more water if needed. Sweeten to taste.
2 1/2 pounds Apples, cored and cut into chunky pieces
8 ounces fresh or frozen Strawberries, cleaned and trim off stems
1 1/2 – 2 1/4 cups of Water
juice from 1 Lemon
Optional: natural Sweetener to taste
OPTIONAL GARNISH
a dollop of thick Greek Yogurt
extra chopped Strawberries
ground spices: Cinnamon, Ginger, Cardamom etc.
NOTES
Sweeten your applesauce to taste with your favorite natural sweetener. You can also choose not to. I like stevia powder. You can also use pure maple syrup, honey or sucanat (unrefined cane sugar.)
Adjust water to make thicker or thinner. I have found that 1/2-3/4 cup of water per pound of fruit is a safe bet.
My favorite apples are Pink Lady, Honey Crisp and Granny Smith. I generally use a combination of these when I make applesauce.
I keep the skins on the apples for added nutritional value, fiber and flavor. Once it is pureed you cannot even tell they are there.
Applesauce lasts a long time in the fridge and it also freezes well in an airtight container.
Directions
1
In a heavy bottomed large pot (I like to use my Le Creuset 5 1/2 quart round French oven) add apples, water and strawberries. Squeeze in lemon juice. Bring to boil over medium high heat. Lower the heat and simmer for about 30 minutes. Remove from the heat and let applesauce cool a bit. Purée in blender or food processor until desired consistency is achieved. Add more water if needed. Sweeten to taste.
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