Fall brings a lot of flavors to our table we may not enjoy throughout the rest of the year – like pumpkin, cinnamon, and cranberry – but by far my favorite autumn ingredient is the simple, humble apple. Whether you’re buying conventional or organic, they’re one of the most affordable fruits year-round and come in a variety of tantalizing flavors.
In my opinion, this applesauce works best with sweeter red apples like the Pink Lady, but if you prefer the flavor of apples that fall on the tart side of things, by all means use them! Rather than add cinnamon to level up plain old applesauce, this recipe uses strawberries for a beautiful pink color and mild flavor. Of course, you can add maple syrup or honey, cinnamon, or any other seasoning you like if you want to take it a step further – this is a very versatile recipe!
- 2½ pounds apples, cored and quartered
- 1½ cups strawberries, hulled
- 1 cup water
- Combined the ingredients in a large stock pot and bring to a boil over high heat.
- Reduce the heat to medium and stir occasionally while the sauce simmers, uncovered, for 25 minutes.
- Let cool to room temperature, then mash or process to desired consistency before serving or refrigerating.
3 comments
I loved this applesauce! Perfect for a cool fall morning. I used Gala and Macintosh apples. I added a small cinnamon stick to simmering, and it was heavenly. 🙂
Is this applesauce able to be frozen ok?
I’ve frozen homemade apple butter, so applesauce should freeze ok too. It could separate a bit, but once thawed it can be stirred.