Description
This homemade Blueberry Vanilla Applesauce is a delightful blend of sweet apples and tangy wild blueberries, enhanced with warm vanilla and fresh lemon zest. Naturally sweetened with coconut sugar and lightly salted with pink Himalayan sea salt, this applesauce offers a perfectly balanced flavor perfect for snacking, desserts, or as a versatile condiment.
Ingredients
Scale
Fruits
- 4 lb apples, peeled, quartered, and diced
- 3 cups frozen wild blueberries
- 1 lemon, zested and juiced (about 2 tbsp lemon juice)
Sweetener and Flavorings
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
Liquids and Seasoning
- 1/4 cup water
- 1/4 tsp pink Himalayan sea salt
Instructions
- Prepare the Apples: Peel each apple, then quarter, core, and dice them into chunks. This ensures even cooking and a smooth texture in the final applesauce.
- Rinse the Apples: Place the diced apples in a colander and rinse under cold water to remove any residues or dirt, then drain well.
- Combine Ingredients: In a large 6-quart Dutch oven or pot, add the prepared apples, frozen wild blueberries, coconut sugar, water, lemon zest, lemon juice, vanilla extract, and pink Himalayan sea salt. Stir all ingredients together to combine 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, reduce heat to medium-low, and simmer for 20-25 minutes, stirring occasionally. Cook until the apples are very soft and can be easily mashed with a fork.
- Puree the Applesauce: Remove any lemon peels if present. Using an immersion blender, puree the mixture to your desired consistency. If the sauce is too thick, add water one teaspoon at a time until the desired texture is reached. If too thin, simmer uncovered over medium-low heat until thickened.
- Store the Applesauce: Portion the applesauce into clean mason jars. Allow to cool completely before refrigerating or freezing. For longer preservation, process the jars using the water bath canning method. Store in the freezer for up to 3 months, refrigerate for up to 2 weeks, or canned for at least one year.
Notes
- Use a variety of sweet-tart apples like Fuji, Honeycrisp, or Gala for a balanced flavor.
- Frozen blueberries can be substituted with fresh ones when in season.
- Adjust sweetness by increasing or reducing the coconut sugar based on taste preference.
- Vanilla extract enhances the natural sweetness and adds depth to the flavor profile.
- Ensure jars are sterilized thoroughly if you plan to can the applesauce for long-term storage.
- For a chunkier texture, puree the applesauce less or mash manually with a fork instead of using a blender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce, Condiment, Snack
- Method: Simmering, Pureeing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approximately 120g)
- Calories: 90
- Sugar: 18g
- Sodium: 35mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: blueberry applesauce, homemade applesauce, vanilla applesauce, fruit sauce, healthy applesauce, coconut sugar applesauce
