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!
6 apples of choice, peeled, cored, and quartered
2 cups frozen raspberries
1 teaspoon cinnamon
3/4 cup water
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.
Here in Upstate New York, I make Grape Applesauce from our abundance of Concord grapes and apples. We tend to harvest grapes about a week or so before we pick apples so the grape puree is sometimes left over from the various baking and canning projects (grape pie, jam, pie filling, juice, etc).
Mavis Butterfield says
Wow! I’ve never heard of grape applesauce… Now I’m going to have to make some because it sounds great!
Be sure to go the Museum of Natural History = remember the Ben Affleck flick where he is a Museum Curator and the museum comes alive at night? And go down to Battery Park to see the statue of Liberty. And the Guggenheim – it’s a cool museum where there are ramps to take you up and down. And you can score real deals at the Day Ticket kiosk at the NYC Library. Just hae to be flexible – Wicked, Newsies Lion King Mama Mia. Just be flexible. have a wonderful tome. Wish I was there to be a tour guide for you!!
I made italian prune applesauce one year, it was awesome! This sounds great, I can’t wait to try it.
Rose swensen says
Can you water bath process it… Can it?