Saturday, November 13, 2010

Pink Applesauce

Around here, pink applesauce has been extremely popular.  No, I haven't been buying the neon pink, expensive concoctions you can find in individual servings at the grocery.  I've been making my own strawberry applesauce, which we all enjoy, even Malachi, who won't eat strawberries or apples!

When I first looked into making applesauce, I consulted my husband's grandmother's old (1950s?) cookbook.  It listed applesauce under dessert, and my first thought was who in the world would ever consider applesauce a dessert?  And I certainly kept in mind that this is a cookbook that actually advised housewives to serve margarine at every meal for their families' health!  But I get it now.  Homemade, hot applesauce topped with a bit of vanilla ice cream definately qualifies as a delicious dessert (and you know I love desserts!).

This is more of a how-to than an actual recipe.  All you need is strawberries, apples, cinnamon, and water.  If you have one of these:
The boys love turning the handle on the apple peeler.
it really helps.  My corer/peeler/slicer is from the Pampered Chef, but I'm sure there are other brands, too.  The only thing is, you have to have firm apples, so you need to use it soon after you get your fresh apples.  Waiting a couple of weeks means that you will have to peel and core by hand!
I basically fill my biggest pot almost full of apples and add about 2 cups of frozen strawberries.  (No need to defrost.)  I add 1-2 cups of water and a healthy amount of cinnamon.  Then you just cook it until the strawberries turn to goo and the apples can easily be smashed with the back of a spoon.  You do need to stir it, but not constantly.  I'll stir, then put pajamas on my daughter.  Stir, then read the boys a book. get the idea.  Then you can either leave it lumpy or blend it smooth.  I love using the immersible blender my sister gave me, but the food processor or regular blender will work just fine.  Whatever you use, be careful; it is HOT!  I usually turn off the heat and let it sit a while before blending.  It does freeze well, but I put the jars in the fridge overnight to cool before freezing.   Try other fruit, too.  We also like purple applesauce (made with blueberries), and I've thought of trying other combinations.

In other news, Nathaniel is home from Europe!!!  We are so glad to have him back.  He and the kids are all asleep now, and it is wonderfully quiet and peaceful here.


  1. Too funny you posted this today-Alaina was telling Derek all about your yummy pink applesauce this afternoon! I really need to make some this week!!

  2. And so glad Nathaniel is back safe and sound...enjoy your Sunday together!