Strawberry Applesauce
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Fall brings a lot of flavors to our table we may not enjoy throughout the rest of the year–like pumpkin, cinnamon, and cranberry–but by far my favorite autumn ingredient is the simple, humble apple. Whether you’re buying conventional or organic, they’re one of the most affordable fruits year-round and come in a variety of tantalizing flavors. In my opinion, this applesauce works best with sweeter red apples like the Pink Lady. Rather than add cinnamon, this recipe uses strawberries for a beautiful pink color and mild flavor. Of course, you can add maple syrup or honey, cinnamon, or any other seasoning you like if you want to take it a step further–I think basil would be fun!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Strawberry Applesauce
Ingredients
- 2 1/2 pounds apple cored and quartered
- 1 1/2 cups strawberries
- 1 cups water
Instructions
- Combine the fruit and water in a large stock pot and bring it to a boil over high heat.
- Reduce the heat to medium and stir occasionally while simmering, uncovered, for 25 minutes.
- Mash or blend to reach desired consistency, then chill before serving.