Baked Applesauce with a Slurry of Berries

What? Applesauce is exciting?  Raves are pouring in...just look at this: From mom Nicole and her 10 year old.

He actually said these words; "Mom, this stuff is stomach heaven!"

"I did get in a bite...", mom said.

"I did get in a bite...", mom said.

Then our assistant Dee called to say “My neighbor who can’t eat a thing loved the applesauce…”

Ok, so what did I do?


Wash organic apples. Remove the stems and the funky remains of the flower on the bottom end of the apple.

Put them in a pyrex dish, whole, and bake uncovered at 350 for one hour. 

 Now put the apples through a manual or electric food mill.  All the non-edible bits will be magically removed and you will have very thick pureed apples.

 Put them in a pot on top of the stove.  Add up to 2 cups pure fresh water.  What does that mean?  Well, if you have a lot add 2 cups, and if you have a smaller amount add one cup.  But the idea is to be able to stir the applesauce easily.  It should not be too dense.  Bring to a boil, on low heat so it does not pop and spurt on you.

 While its coming to a boil, wash raspberries, blueberries and blackberries.  Put them in a saucepan, turn heat to low and coarsely mash with a potato masher.  Add about 2 T. of lemon juice and 1 T. of organic sugar.  Taste and adjust. What?  Adjust?  Well, berries vary in sweetness and tart/sweet slurry is what you are after.  You can do it.  Don’t worry. 

 Now, take your hot sterilized 8 oz. jars and add ¼ t. of citric acid.  Fill jars with applesauce 3/4 full.  Top off with berry slurry to ½ inch below the rim.  Gently stir all air bubbles out and clean rims.  Top with hot lids and process 15 minutes …  or just fill your jars and refrigerate them if you don’t want to can…  

 You will never go back to store bought applesauce ever…this is so superior.