If there is one ingredient I can add to a recipe to kick up it’s health benefits, it’s applesauce. If you look at many of my recipes, you may notice that applesauce is usually among the list of ingredients, particularly in baked items.
Applesauce is a great addition to breads, muffins, and cakes. I almost always use applesauce instead of oil in baked goods. It saves on fat, calories, and it adds a nutritious boost that, let’s face it, most kids need.
This blueberry applesauce is really delicious on it’s own, or you can add it to other recipes. I especially like it in blueberry muffins. So yummy!
The sugar is optional in this recipe. It really depends on the type of apple you use. I always use gala apples, so I don’t find the need to add sugar at all. If you are using a macintosh or other more tart apple, I’d suggest using just a bit of sugar to sweeten it up a bit.
- 4-5 large apples, sliced
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon cinnamon
- Add apples, blueberries, cinnamon, and sugar (if you are using it) to a large, heavy pot. I really like my hand-me-down Le Creuset pot for this.
- Add enough water to just cover the bottom of the pot.
- Place the pot on high heat and bring the mixture to a boil.
- Lower the heat and simmer until the apples are fork tender.
- Once the apples and blueberries are cooked, either transfer the mixture to a blender or use an immersion blender to puree the apples to form applesauce. If you prefer chunky applesauce, you can just mash the apples with a potato master.
- I store this in a plastic container in the fridge. It will last about a week.