This flavorful blackberry applesauce is more than just a sweet pretty-in-pink snack. It’s loaded with Vitamin C, antioxidants and fiber, and has anti-inflammatory and digestive health benefits. And it’s packed with flavor that your kids – as well as the adults in the house – will love.
We often thing of applesauce as being just for toddlers and little kids. And sure, toddlers will do just about anything for a serving of this delicious, sweet snack. But when you add blackberries, ginger and cinnamon, applesauce becomes absolutely heavenly. Now it’s an elegant, healthy treat that will satisfy adults at snacktime, with a texture that’s smooth enough to serve to a baby. Perfection!
It’s also a great recipe to get your kids involved with cooking. Genevieve loved to help with this recipe! She started by washing all of our apples.
Then I let her help me push on the apple slicer and discard the cores. She also pushed the buttons on the food processor, which was probably the high point of this entire recipe (and any other).
When it comes to adding spices, Genevieve was a pro. The sweetener is optional (we skipped it this time around since I gave some to the baby), but once Riley is over 1 year old I’ll definitely be using honey. Apples and honey are such a spectacular pairing!
I like to serve my applesauce with toppings because it looks beautiful, enhances the texture and adds a pop of flavor. Some great toppings for this recipe include blackberries, sliced strawberries, pomegranate arils or even mango coulis.
In terms of storing your applesauce, you can definitely go through the traditional sterilization and canning process, and this stuff will last you FOREVER. Or you can be lazy and do what I do, which is leave a portion in the refrigerator, and then freeze the rest. It defrosts well when left in the refrigerator overnight, and the smooth texture is not compromised.
Since it’s got lots of blackberries in it, this applesauce is likely to stain – so use a bib or avoid white clothing when feeding it to your kids. 🙂 Pictured here: The clean before the storm.
Enjoy the recipe! Do you have any favorite applesauce combinations? I would love to hear about them in the comments.
- 3 cups water
- 4 lbs apples mixed varieties like pink lady, fiji and honeycrisp
- 2 cups blackberries
- 1 tablespoon freshly grated ginger
- 1 tablespoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup, agave nectar or honey - optional (do not feed honey, even cooked, to children under age 1)
Add water to a large pot. Insert a steamer basket, cover the pot and bring water to a boil.
As water is heating, core apples and cut into large chunks or slices.
Add apples to the pot of boiling water and cover. Cook for 10 minutes.
Add blackberries to the pot. Cover and continue cooking for 10 more minutes.
Remove from heat as soon as apples are all soft (if necessary, continue cooking for a while). Discard water and add apples and blackberries to a food processor. (Or, use a blender in batches as needed.)
Grate fresh ginger so that it's paste-like, reserving any liquid/juice from the ginger if possible.
Add ginger, cinnamon, lemon juice and optional sweetener (maple syrup, agave nectar or honey). Blend everything thoroughly in the food processor (or blender) until you achieve a smooth, uniform texture.
Store your applesauce in clean, sterile canning jars (or a few tupperware). You can follow a traditional canning process, or you can store the leftovers in the freezer. Anything that is refrigerated should be consumed within 2-3 weeks.