Comments on: Savoring the Fruits of the Season: Spiced Blueberry Applesauce

By: Brandan

Brandan — Wed, 12 Oct 2011 17:58:41 +0000

That is Amazing! Thanks a ton.

By: Libby

Libby — Sun, 25 Oct 2009 19:07:27 +0000

Hi. I made some blueberry applesauce last night. I used some Golden Delicious and Jonathan apples from a farm nearby and some frozen blueberries that my husband and I picked this summer. I usually just chop up apples and put them in a saucepan with a little water, cook til they’re soft, mash them up and run them through a foodmill to remove the seeds and skins. This time, I added the blueberries when the apples were almost soft and then ran everything through the foodmill. It turned out great! I used about 10 lb of whole apples and 2 lb of blueberries (with 1 c sugar) and ended up with 5.5 quarts of lovely purple sauce. Thanks for the great recipe!

By: Brytt

Brytt — Sun, 21 Sep 2008 03:56:49 +0000

So, somehow I still haven’t made this, but I’m just wondering- What exactly do I need for canning? I’ve never really canned anything and all this talk of pH and water baths is intimidating me a little.

By: Brytt

Brytt — Tue, 05 Aug 2008 00:40:57 +0000

I found an applesauce recipe a few years ago that I really like, but not only does yours incorporate blueberries, a tasty deviation from the norm, it sounds much healthier. I’m definitely going to try it this week, and I’m very excited :]

By: Beth

Beth — Wed, 16 Apr 2008 05:14:41 +0000

Awesome – I make applesauce every fall and freeze it in small containers for lunches – plus some in qt bags for suppers. This combo sounds great – I can’t wait to make it! Thanks for sharing.