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Recipe Redux: Vanilla Cardamom Berry Applesauce

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Angela Marinelli


  • 12 cups chopped apples about 8 large apples or 3 1/2 lbs
  • 6 cups blueberries or mixed berries of your choice
  • 10-12 whole green cardamom pods
  • 1 TBS lemon juice
  • 2 TBS vanilla extract OR 2 whole vanilla beans
  • 2 TBS water
  • 1/4 tsp salt


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 blueberries.
  • Remove outer shell from cardamom pods, remove seeds, and whiz them in a spice or coffee grinder until finely ground and fragrant. You will smell the cardamom!
  • Slice the vanilla bean (if using) and remove the seeds from the bean.


  • In a 6-8 quart stock pot, over medium heat, add the apples, blueberries, lemon juice, vanilla bean (the seeds and the bean) or extract, cardamom, 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.
  • Cook partly covered (I cock the lid) and let simmer for about 20 minutes, or until fruit is broken down and soft, and flavors have come together.
  • Remove vanilla bean (if used) and 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 containter and refrigerate OR
  • Preserve in small Mason jars using your preferred jarring technique


Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013