This summer I froze a lot of raspberries. That’s the beauty of having a ton of something when they’re in season and saving them for when those raspberry bushes are frozen solid and covered in snow in the middle of winter. I can still use homegrown raspberries all year long because I froze a ton of ’em. Like in this recipe which was begging for raspberries.
Have you ever added berries to your applesauce? Did you love it? This recipe was da bomb!
In a large saucepan over high heat, bring all ingredients to a boil. Reduce heat, cover and simmer for 25-30 minutes, or until apples are tender. Mash with a potato masher and serve if you like it chunky, or let it cool for a bit and puree it in a blender or food processor if you like it smooth. Serve warm or chilled.
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.