12cupschopped applesabout 8 large apples or 3 1/2 lbs
6cupsblueberriesor mixed berries of your choice
10-12whole green cardamom pods
2TBSvanilla extract OR 2 whole vanilla beans
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.
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