Chunky Cinnamon Blueberry Applesauce
Apple, blueberry, and cinnamon. What could be better? Great as a part of breakfast, when you have a bit of a sweet tooth or late night treat for something light!
Equipment
- Large pot
- Large wooden spoon or masher
- Colander or strainer
- Large bowl
Ingredients
- 5 Cups Water preferably filtered
- 3 Fuji apples
- 4 Granny smith apples
- ½ tsp Cinnamon
- ½ Cup Blueberries
- ½ lime Juice only
Instructions
- Place water in large pot over medium heat.
- Get the Fuji apples and 3 of the Granny Smith apples and cut into about 8 chunks each (Skin and seeds included) and place carefully into the water. When it comes to a boil, turn down temperature to simmer, occasionally testing with a fork to see if the apple texture is soft enough to mash.
- While apples are simmering, get the remaining granny smith and cut into small chunks after seeding it. I personally like the skin on, as it provides more nutrients and fiber, but if you prefer it without, than peel and seed the apples.
- When apples are ready, get a large bowl and a strainer or colander and drain off liquid from apples. Pour the liquid back into the pot. With the apples in the strainer, use the bowl to catch the apple sauce as it is being mashed through the strainer. Discard the seeds and skins when all the pulp is extracted through the strainer.
- Put the apple chunks into the water and cook to soften up a little. Remove from pot and add to sauce.
- Add Cinnamon and lime juice. Stir well. If you would like a thinner consistency, use some of the "apple" water to thin it out. Let sauce cool down about 30 minutes and add blueberries .
Notes
I highly recommend that you keep the "apple" water by freezing it into cubes and using it for dressings and adding additional flavor in cooking and baking when appropriate.