Description

This Blueberry Vanilla Applesauce is a deliciously fruity and naturally sweetened condiment made by simmering tender apples and wild blueberries with coconut sugar, lemon, and vanilla. Perfect as a wholesome snack or a versatile topping, it combines the tartness of berries with the warmth of vanilla and citrus for a refreshing twist on traditional applesauce. Naturally gluten-free and vegan, this recipe yields a large batch ideal for freezing or canning to enjoy year-round.

Ingredients

Fruits

4 lb apples, peeled, quartered, and diced
3 cups frozen wild blueberries
1 lemon, zested and juiced (about 2 tbsp lemon juice)

Sweeteners and Flavorings

1/4 cup coconut sugar
1 tsp vanilla bean paste

Liquids and Seasoning

1/4 cup water
1/4 tsp pink Himalayan sea salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the apples: Peel each apple, then quarter them, remove the cores, and dice into chunks to ensure even cooking and smooth texture.
Rinse the apples: Place the diced apples in a colander and rinse under cold water to clean and remove any remaining residues.
Combine ingredients: Transfer the apples to a 6-quart Dutch oven or large pot. Add frozen wild blueberries, coconut sugar, water, lemon zest, lemon juice, vanilla bean paste, and pink Himalayan sea salt. Stir the mixture well to combine all the flavors.
Cook the mixture: Place the pot over medium-high heat and bring the liquid to a gentle bubble. Cover the pot, reduce the heat to medium-low, and simmer the fruit mixture, stirring occasionally, for 20-25 minutes until the apples are very soft and easily mashable with a fork.
Puree the applesauce: Remove any lemon peels if present. Using an immersion blender, puree the applesauce to the desired consistency. If it is too thick, gradually add water one teaspoon at a time to loosen the texture. If too thin, simmer uncovered on medium-low heat until it firms up to the preferred thickness.
Store the applesauce: Portion the finished applesauce into sterilized mason jars. Cool in the refrigerator before transferring to the freezer or preserving by water bath canning. Properly canned applesauce lasts for at least one year, refrigerated applesauce keeps for two weeks, and frozen applesauce remains good for about three months.

Notes

Use tart apple varieties such as Granny Smith or Honeycrisp for a balanced flavor.
Frozen wild blueberries can be substituted with fresh if available, adjusting cooking time as needed.
Adjust sweetness by increasing or decreasing the coconut sugar according to taste.
You can omit vanilla bean paste if unavailable, but it adds a lovely depth to the flavor.
If canning, ensure all jars and lids are sterilized properly before filling.
Stir occasionally during simmering to prevent sticking and burning on the bottom of the pot.