Blueberry Or Strawberry Applesauce Recipes

EASY STRAWBERRY APPLESAUCE

Steps:

• Remove the stems from the berries, rinse, and dry lightly.
• Peel the apples. Slice the fruit from the core and roughly dice.
• Add berries and apples to a medium pot. Add 1 cup water.
• Heat over high heat to bring to a boil, then lower to medium heat and simmer for 30 minutes. Turn off heat and let cool for 5-10 minutes.
• Use a slotted spoon to transfer the fruit into a blender leaving the excess liquid behind. Blend until smooth.
• Serve warm or transfer to a airtight container and store in the fridge up to 5 days.

APPLESAUCE WITH STRAWBERRIES

Steps:

• Peel, core and slice apples 1/4-inch thick. Place apple slices in a large saucepan. Add remaining ingredients and simmer until a sauce consistency, about 45 minutes. Use a potato masher, if necessary, to break up any lumps, but leave slightly chunky.

VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
• Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
• Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

APPLE-BLUEBERRY BUCKLE

Steps:

• Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
• Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
• Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
• Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

STRAWBERRY APPLESAUCE

Steps:

• Peel and core apples then cut into small chunks. In a large saucepan, bring apples, cinnamon stick, and water to a boil and simmer until apples are tender when poked with a fork, about 15 minutes. Add strawberries and cook 5 minutes more. Remove from heat. Press the mixture through a sieve over a bowl. Taste, and if sugar is needed, add now while the mixture is still warm. Refrigerate until ready to serve.

SPICED BLUEBERRY APPLESAUCE

Steps:

• Place the apples and blueberries into a heavy bottomed pot large enough to hold all the ingredients and allow room for stirring.
• Add just enough water to cover the bottom of the pot-about 1/2 inch of water on the bottom or so.
• Put the pot onto high heat and stirring constantly, bring to a boil.
• Turn heat down to medium, and stirring continually, cook until the apples are all soft and some are beginning to break down, thickening the released fruit juices.
• Stir in the sugar and spices and keep cooking until the sugar is well combined.
• Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot.
• Using an immersion blender, a food processor or food mill, grind the fruit up into a slightly chunky puree-or, if you wish, grind it down to a perfectly smooth puree.
• Stir in the lemon juice thoroughly, then pack into hot pint or quart jars.
• Try to get any visible air bubbles out with a spatula; this is very difficult with very thick foods like applesauce, but try anyway. Wipe off the rim of the jar with a damp cloth, then center a lid on top and screw on a band.
• Do not tighten the band-just screw it down until it is closed, but not at all difficult to unscrew.
• Put into a hot water bath canner, making certain that water covers the jars completely.
• Bring to a boil, clap the lids on top of the canner and process the jars for 20 minutes-the processing time is the same for either pints or quarts.
• When they have processed for twenty minutes, turn off the heat and open the lid to the canner.
• Allow the jars to sit in the hot water for five minutes, then carefully lift up each jar and set it on a folded dishtowel in order to keep the counter from possibly cooling the glass too rapidly, causing the jar to crack.
• Check the seals on the lids-they should be concave and very tightly adhered to the jar rim.
• If after 24 hours the lids have not sealed, either use up the food that did not seal, or re-pack using new jars and new lids.
• Recipe makes eight pints or four quarts.

BLUEBERRY OR STRAWBERRY APPLESAUCE

Steps:

• Prepare your apples - I use one of those apple corer/slicers that cores the apple and cuts it into 8 slices in one fell swoop which cuts down on my prep time considerably. I use a food strainer to remove the peels later so I don't bother peeling at this point but you can if desired.
• Put prepared apples into a very large stockpot and add about 1/4 inch or so of apple juice to the pot just to get the apples started and prevent them from scorching on the bottom. Heat apples over medium-high heat stirring frequently until the apples are softened.
• While apples are cooking prepare the berries of your choice. Place the berries in a blender (you might need to work in 2 batches) and add a little bit of apple juice just to get them to puree nicely. Set aside the berry puree.
• Run the softened apples through a food mill or a food strainer (I use the food strainer attachment for my KitchenAid Mixer which works beautifully) to create a thick applesauce.
• Drain off the liquid from the stockpot and add the strained applesauce back to the pot. Add the berry puree and mix well. Heat the mixture over medium heat to boiling and boil for a couple of minutes.
• Remove from heat and ladle applesauce into hot jars, leaving 1/2 inch headspace. (This tends to make a bit of a mess during processing and I have found that it helps to fill jars to just shy of 1/2 inch from the top.) Process for 15 minutes in a boiling water bath - adjusting processing time for altitude.