Ingredients
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heaping 1 cup fresh blueberries (or frozen blueberries which don't have to be thawed)
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1 small cinnamon stick
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1 teaspoon lemon zest, grated
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1 tablespoon fresh lemon juice
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2 tablespoons pomegranate molasses
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1/4 teaspoon almond extract
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2 tablespoons honey, to taste (I used local blackberry honey)
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2 tablespoons dark brown sugar, to taste
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3/4 lb apple, peeled, cored and cut into chunks
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1/4 cup unsweetened apple juice or 1/4 cup water
Instructions
- Place the apples, blueberries, cinnamon stick, lemon zest, lemon juice, pomegranate molasses and apple juice (or water) into a deep, heavy sauce pan.
- Cover and bring to a boil.
- Lower heat to simmer and cook until apples are very tender and the blueberries have dissolved and become saucy.
- Set aside to cool.
- Remove cinnamon stick. Puree the sauce to desired consistency either in a food processor or blender. Or-very carefully puree using an immersion blender. Be careful not to burn yourself because it hurts when the applesauce splatters!
- Transfer to a storage container. Stir in the almond extract.
- Taste the applesauce and if you think it needs sugar, go ahead and add some to desired sweetness.