Cherry Vanilla Applesauce
Angela Marinelli, M.S., M.Ed.
about 4 large apples
depending how strong you want the almond flavor
Ahead of Time:
Wash and chop apples into uniform pieces (large dice), leaving skins on. You can put your lemon juice on your apples as you chop them so they don't brown.
Wash and pit cherries.
In a 6 quart stock pot, over medium heat, add the apples, cherries, lemon juice, vanilla extract, almond extract, water and salt.
Stir often so the fruit doesn't brown.
Once the fruit begins to soften and release moisture, raise the heat to medium high to bring the mixture to a strong simmer/light boil so the fruit can break down.
Adjust heat as needed and cook partly covered (I cock the lid) and let simmer for 15-20 minutes, or until fruit is broken down and soft, and flavors have come together.
Immediately put your mixture into a high powered blender and whiz until completely smooth and creamy. (If you have a strong blender, like a Vitamix, the skins will pulverize fine.)
Store in an airtight container and refrigerate OR
Preserve in small Mason jars using your preferred jarring technique
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017