Another Canning Recipe: Spiced Blueberry Applesauce
I was originally making this for my one year old, Kat, because she likes applesauce and blueberries in her morning oatmeal and yogurt, but it was so tasty, that I am making up another batch of this for everyone to eat. i can't wait to try it with braised pork chops or roasted venison.
I used a mixture of tart and sweet apples: Cortland, Ginger Gold, Jonathan and MacIntosh, along with frozen blueberries. I only used one cup of raw sugar to sweeten it, because I tend to like my foods skewed toward the sour, and then I added ground ginger, cardamom and allspice.
Cooked down and pureed into a slightly chunky sauce, this stuff is really easy to make and tasty. The recipe makes about 8 pints or 4 quarts for canning, but I suspect you could freeze it or scale the recipe to only make a small amount to go with dinner.
Even though I originally made it to feed my baby--this is just too good to be baby food!
Recipe, notes and photos here.
I used a mixture of tart and sweet apples: Cortland, Ginger Gold, Jonathan and MacIntosh, along with frozen blueberries. I only used one cup of raw sugar to sweeten it, because I tend to like my foods skewed toward the sour, and then I added ground ginger, cardamom and allspice.
Cooked down and pureed into a slightly chunky sauce, this stuff is really easy to make and tasty. The recipe makes about 8 pints or 4 quarts for canning, but I suspect you could freeze it or scale the recipe to only make a small amount to go with dinner.
Even though I originally made it to feed my baby--this is just too good to be baby food!
Recipe, notes and photos here.