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.