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Blueberry Vanilla Applesauce Recipe

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4.1 from 15 reviews

This Blueberry Vanilla Applesauce is a naturally sweetened, antioxidant-rich treat perfect for all ages. Made by simmering apples and wild blueberries with coconut sugar, lemon, and vanilla, it can be enjoyed chunky or pureed smooth. Versatile as a snack, breakfast topping, or sugar-free dessert sauce, it offers a delightful balance of fruity flavors without added refined sugars.

Ingredients

Fruit

  • 4 lb apples, peeled, quartered, and diced
  • 3 cups frozen wild blueberries
  • Zest and juice of 1 lemon (about 2 tablespoons lemon juice)

Sweetener & Liquid

  • 1/4 cup coconut sugar
  • 1/4 cup water, plus extra as needed

Flavoring & Seasoning

  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pink Himalayan sea salt

Instructions

  1. Prepare the apples: Peel each apple, then quarter them and remove the cores. Dice the apples into chunks for even cooking.
  2. Rinse the apples: Place the diced apples into a colander and rinse under cold running water to clean any residue.
  3. Combine ingredients in pot: Transfer the rinsed apples into a 6-quart Dutch oven or large pot. Add frozen blueberries, coconut sugar, water, lemon zest, lemon juice, vanilla extract, and Himalayan salt. Stir to combine all ingredients evenly.
  4. Simmer the fruit mixture: Place the pot over medium-high heat and heat until the mixture starts bubbling. Cover the pot and reduce the heat to medium-low. Simmer the mixture, stirring occasionally, for 20 to 25 minutes until the apples become very soft and easily mashable with a fork.
  5. Remove lemon peels and puree: Remove any lemon peels or large zest pieces from the pot. Use an immersion blender to puree the applesauce to your preferred texture—from chunky to completely smooth. Adjust thickness by adding water one teaspoon at a time if too thick, or simmer uncovered over medium-low heat if too thin.
  6. Store the applesauce: Portion the finished applesauce into mason jars. Allow it to cool in the refrigerator before transferring to the freezer for up to three months, or preserve by canning using the water bath method for at least one year. The applesauce keeps refrigerated for up to two weeks.

Notes

  • For a chunkier texture, pulse with the immersion blender less or skip blending.
  • Adjust sweetness to taste by varying the coconut sugar amount.
  • Frozen wild blueberries offer robust flavor and antioxidant benefits compared to regular blueberries.
  • If you don’t have a Dutch oven, use a heavy-bottomed pot to prevent burning.
  • Use water bath canning techniques for safe, long-term storage.
  • Serve warm as a coulis substitute by thinning with water and gently warming.

Find it online: https://flavorspath.com/blueberry-vanilla-applesauce-recipe/