The other day I got really excited because I bought a big bag of organic green apples for a really great price. I love green apples! Unfortunately, after we tried a few them, we discovered they were extremely sour. Seriously, my mouth was puckering the entire time. No wonder the big ol' bag was only $2.99. Ha! I of course didn't want to waste them, so I decided to make some applesauce. Normally when I make applesauce I use my slow cooker, but decided to try out a different technique this time. Good news! It turns out exactly the same, in wayyyy less time. This is now going to be my go-to way of making applesauce.
I ended up adding blueberries for a few different reasons. Mainly because we had already tried several apples just to make sure they weren't all sour (they were), so there weren't many left, and also so I could do a fruit blend. The results were yummy!
Blueberry Vanilla Applesauce, makes about 8 servings
6 green apples 2 c. blueberries, fresh or frozen 1 tbsp. pure vanilla extract 1 tsp. cinnamon
Begin by coring and sliced your apples. This is completely your preference, but I like to keep the skin on because it is really high in fiber and other yummy nutrients, plus, it blends up really well. Add apples to 2 cups boiling water, and boil for about 3-4 minutes. Some water will be absorbed, but remove excess liquid, leaving about 1/4 c.
Turn heat to low, and add remaining ingredients. Cook for about 15 minutes, while stirring occasionally. Once done, add mixture to a blender, and blend until you reach a consistency you like. I prefer my applesauce to be a little chunky, and have some texture.
When cooked, apples break down and become sweeter. Plus, with the addition of blueberries, cinnamon, and of course vanilla, this applesauce is the perfect blend of deliciousness. I love the natural sweetness of nature!
This will last up to two weeks in an airtight glass jar stored in the refrigerator. You can also freeze it in a plastic container for a month or so. Enjoy!