Chicken Coop Chatter©
6-8 large apples (washed, cored and quartered)
1-2 C. blueberries (fresh, frozen or canned)
Water to cover bottom of kettle by an inch
1 tsp. Cinnamon or Allspice (to taste)
1/2 cup Honey (white sugar, can be used)
Prepare apples, reserving the cores and peels if peeling*, dip into a water/ lemon juice mixture to retain color (1 tsp. lemon juice to 1/2 gallon water) ,simmer until the apples are tender. Run the apples through a food mill or through blender/food processor (for very fine texture). With a blender or food processer, puree' the fresh berries. Heat on simmer (no addition of liquid) in a small saucepan, stirring to prevent scorching. Add the blueberry pulp to the applesauce pulp, stirring thoroughly to incorporate. Add spices, and honey stirring thoroughly. Use fresh or to can fill clean sterilized canning jars to 1/2 inch of the rim, process in boiling water bath from 5-15 minutes for 1/2 to 1 pint jars or 10-20 minutes for quart jars depending on elevations. Remove from canner and allow to cool. Refrigerate any left over, it is ready to eat. Dollop with whipped cream if desired.
NOTE: Any variety of apples can be used. I used Ginger Gold Apples. Combine apple varieties for a rich tasting applesauce. I do not peel the apples, I run the cooked apples through a food mill which extracts the pulp without the peels. Always adjust spices to taste.
NOTE: This works equally well in a slow cooker. Simply turn on high until apples are tender and follow the above instructions.
*NOTE: Reserve cores and peels to make apple cider vinegar, apple jelly, apple honey or syrup. (Refer to my instructions for the additional projects).
Please refer to links below for the Food Mill, measuring spoons and measuring cup sets.
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