To say that Phee loves applesauce would be an understatement. There are two things we always have in the house for snacks: applesauce and yogurt. She'll eat it plain,with cinnamon, blueberry, strawberry, chunky, smooth... I think it's the only food about which she isn't picky in the least.
Just before she and Doug got home from New Hampshire with fresh apples a couple weeks ago, I made up a batch of applesauce to use up the apples we had. I was cleaning out the fridge and had a container of strawberries I hadn't finished up. And so, fresh strawberry applesauce.
This isn't any harder to make than regular applesauce. And it has a pretty pink color. The strawberries add just a bit more sweetness to the apples. It's not overpowering at all. The berries pair beautifully with the apples and cinnamon.
I think we'll make another batch for Thanksgiving this year. I love to have applesauce on the table to go with all the savory dishes. Doug's mom often makes her fruited jello as well, but with a smaller group, I usually just stick with the applesauce. This one will look nice on the table and it will be delicious with all of our regular Thanksgiving favorites.
- 2 lbs apples, peeled and cut into chunks
- 1 lb strawberries, hulled and sliced
- cinnamon to taste
- Put your peeled apple chunks in a large pot and add just a little bit of water.
- Add cinnamon to taste.
- Simmer for 10-15 minutes until apples are soft. You can cook the apples for more or less time depending on how chunky you like your applesauce.
- Using a blender, immersion blender, or food processor, puree the strawberries.
- Puree or mash the applesauce (I pureed because I prefer smooth applesauce and I think the berries mix in better this way).
- Add the strawberries and mix well.
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