Blackberry Applesauce

My oldest headed off into the second grade today. I’m stuck at home with her younger sister and a boat load of fresh produce. Today for afternoon snack we used up the remainder of the blackberries and apples. But we’ll probably go and pick more soon. I’ve got a major addiction to pick-your-own this year.

My preschooler really enjoyed this snack saying things like “This is the best snack ever!!!” and “What did you put in this mama?!” She said these things very loudly as preschoolers are apt to do.

4 medium apples, washed and peeled
1 cup fresh blackberries, washed and picked over
3 tablespoons water or apple juice/cider
1/4 teaspoon cinnamon
2 teaspoons honey
1/2 – 1 teaspoon freshly squeezed lemon juice

Roughly chop the apples and discard the cores. Place the apples, blackberries and water in a medium saucepan. Bring the apples and blackberries to a simmer over medium heat. Reduce heat and cover. Cook for ten minutes or until the apples easily turn to mush when squished with a fork.

Allow the cooked applesauce to cool slightly. Transfer to a strainer placed over a medium mixing bowl. Press the applesauce through the strainer with a rubber spatula or the back of a spoon. Keep pressing the applesauce through until not much more than the blackberry seeds remain. Serve or store in an airtight container in the fridge.

Yield: approximately 2 cups
Prep-time: 15 minutes

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Fresh Blackberry Sauce

I used some freshly picked berries for this sauce. Grocery store berries or frozen berries may need some extra sugar and/or lemon juice.

1 pint fresh or frozen blackberries (about 2 cups)
1 tablespoon sugar

If you are using frozen berries, allow them to thaw. For fresh berries, mash the berries and the sugar in a small bowl with a fork to get the juices flowing. Puree the mixture with a hand/immersion blender until smooth.

Pour the mixture through a strainer set on top of a medium bowl. Use a rubber spatula to push the pulp through as much as possible. Discard the seeds left in the strainer. Serve or store the sauce in an airtight container in the refrigerator for up to three days.

Yield: 1 cup
Prep-time: 10 minutes