Blueberry Applesauce (Vegan Friendly) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Inspired by Healthy Pick's Blueberry-Pomegranate Applesauce. I don't know if this tastes like Healthy Pick's because I've never sampled theirs. This is a copycat recipe in the sense that I copied the ingredients and embellished with my own. Please substitute another sweetener of your choice. Ingredient amounts are estimated. I had visions of blueberry pie dancing in my head while composing this recipe... Ingredients:
3/4 lb apple, peeled, cored and cut into chunks |
heaping 1 cup fresh blueberries (or frozen blueberries which don't have to be thawed) |
1 small cinnamon stick |
1 teaspoon lemon zest, grated |
1 tablespoon fresh lemon juice |
2 tablespoons pomegranate molasses |
1/4 cup unsweetened apple juice or 1/4 cup water |
1/4 teaspoon almond extract |
2 tablespoons honey, to taste (i used local blackberry honey) |
2 tablespoons dark brown sugar, to taste |
Directions:
1. Place the apples, blueberries, cinnamon stick, lemon zest, lemon juice, pomegranate molasses and apple juice (or water) into a deep, heavy sauce pan.
2. Cover and bring to a boil.
3. Lower heat to simmer and cook until apples are very tender and the blueberries have dissolved and become saucy.
4. Set aside to cool.
5. Remove cinnamon stick. Puree the sauce to desired consistency either in a food processor or blender. Or-very carefully puree using an immersion blender. Be careful not to burn yourself because it hurts when the applesauce splatters!
6. Transfer to a storage container. Stir in the almond extract.
7. Taste the applesauce and if you think it needs sugar, go ahead and add some to desired sweetness.
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