I have a thing for applesauce. At breakfast I've been known to put it on just about everything - oatmeal, yogurt, cottage cheese, quinoa, you name it! What can I say, I LOVE applesauce, particularly the homemade variety. When I make it at home, I cook the apples with a small amount of orange juice, or apple cider, but rarely any sugar. For a beautiful rosy hue as well as additional flavor, I throw in lemon peel and berries.
Use an assortment of apples for the best tasting sauce. Braeburn, Cortland, Fuji, Rome, Ida Red are all excellent varieties, to name a few.
- 3 lbs. (about 6 large) assorted apples, peeled, cored, and cut into large chunks
- 1 cup fresh raspberries, blackberries, or strawberries (cut strawberries in half)
- 1/2 cup apple cider or orange juice
- peel from 1 lemon
- sugar to taste (optional)
In a large saucepan, add the apples, berries, lemon peel, liquid, and sugar if using. Cover tightly and cook over medium low heat for 15-20 minutes until the apples have softened. Check periodically and add a tablespoon or two of liquid if necessary. Uncover and mash to a chunky consistency. Cool and place in a covered container stored in the refrigerator.
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