Thursday, September 03, 2009
Bad Photo, Good Raspberry Applesauce
The first Jonathans are in the stores, so I bought a bag. I had some raspberries on hand, so in they went. The light in here is awful today-gloomy, rainy day, but trust me, the colour of this applesauce is much nicer than the photo would have you believe.
I put mine through a food mill to help get rid of some seeds, but if you don't mind them and like a chunkier sauce, just use a potato masher. Jonathan apples cook down quickly, so you shouldn't be more than half an hour away from homemade applesauce.
You Will Need:
2 quarts peeled, cored and sliced apples (measured after trimming)
2 cups water
Juice of 1/2 lemon
2 cups raspberries
1/2 cup-1 cup granulated sugar (I prefer less, if any at all, but Jonathans are kind of tart and do better with a bit of sugar)
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
In a large pot, combine apples, raspberries, lemon juice, and water. Simmer until soft. Add the sugar and spices and cook down until thickened, using a potato masher to break up larger chunks of apples. At this point you can call it a day, or put it through a food mill for a smoother texture.
Cool, then refrigerate in a tightly closed container. Makes roughly 3 pints.