Description
This Blueberry Vanilla Applesauce is a deliciously sweet and tangy twist on traditional applesauce. Made with peeled and diced apples, frozen wild blueberries, coconut sugar, fresh lemon zest and juice, vanilla, and pink Himalayan sea salt, this homemade applesauce is cooked gently on the stovetop until tender and then blended to a smooth consistency. Perfect as a wholesome snack, topping, or side dish, it combines the natural sweetness of apples and berries with a hint of vanilla and citrus, creating a vibrant, fresh flavor.
Ingredients
Fruit
- 4 lb apples (peeled, quartered, and diced)
- 3 cups frozen wild blueberries
- 1 lemon (zested and juiced, about 2 tbsp lemon juice)
Sweetener & Flavorings
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
Liquids & Seasoning
- 1/4 cup water
- 1/4 teaspoon pink Himalayan sea salt
Instructions
- Prepare the apples. Peel each apple completely, then quarter and remove the cores. Dice the apples into bite-sized chunks to ensure even cooking.
- Rinse the apples. Place the diced apples into a colander and rinse them thoroughly under cold running water to clean and freshen the fruit.
- Combine ingredients in pot. Transfer the rinsed apples to a 6-quart Dutch oven or heavy-bottomed pot. Add the frozen wild blueberries, coconut sugar, water, lemon zest, lemon juice, vanilla extract, and pink Himalayan sea salt. Stir gently to combine all ingredients evenly.
- Cook the fruit mixture. Place the pot over medium-high heat and bring the mixture to a gentle boil. Once bubbling, cover the pot and reduce the heat to medium-low. Allow the mixture to simmer, stirring occasionally, until the apples are very soft and can be easily crushed with a fork, approximately 20 to 25 minutes.
- Puree to desired consistency. Remove any lemon peels if visible. Using an immersion blender, puree the mixture inside the pot to your preferred applesauce texture—smooth or slightly chunky. If the sauce is too thick, add water in one-teaspoon increments until the consistency is just right. If too thin, simmer uncovered on medium-low heat until the applesauce thickens to your liking.
Notes
- Use a mix of apple varieties for a more complex flavor.
- Frozen blueberries can be replaced with fresh ones when in season.
- Adjust sweetness by varying the amount of coconut sugar or substituting with honey or maple syrup if preferred.
- If you don’t have an immersion blender, you can transfer the mixture to a regular blender in batches to puree.
- Store leftover applesauce in an airtight container in the refrigerator for up to one week or freeze for longer storage.
