I think I love apples a little too much. They are definitely one of my desert island foods that I can’t live without. So I’m always trying to come up with new ways to enjoy them, although that’s not too hard because I will eat them in just about any way, shape, or form.
There was a beautiful bowl of strawberries sitting in the fridge a few weeks ago, so I decided to team up my favorite fruit with the luscious berries and turn them into sauce. (You may have seen me mention it on Instagram.) The entire batch was gone in about 2 days…and I didn’t even bake with it. Spoonful by spoonful, it just sort of disappeared!
My favorite apples for making sauce are McIntosh, but those are usually only around in the fall. So I improvised and just used a blend of Gala and Golden Delicious apples for this sauce. Any kind will do so long as they are on the sweeter side. (Don’t use Granny Smiths!)
The strawberries lend a lovely pink hue to the sauce and plenty of spring flavor, too. I could eat my weight in berries, especially in the spring and summer when they’re ripe, juicy, and sweet. Other than a few frozen berries once in a while in the winter, I really try to eat berries only when they’re in season for the best flavor and nutritional profile. As soon as organic berries go on sale, I buy in bulk and freeze what I don’t eat right away.
Beyond eating applesauce straight off a spoon, I love to slather it on pancakes, use it in baking, top a bowl off with nuts and raisins—
Savor the season’s beautiful strawberries with more healthy recipes like these:
- Strawberry Bliss Cookies
- Strawberry Shortcakes with Orange Fennel Biscuits from The Balanced Platter
- Roasted Strawberry & Basil Agua Fresca from Healthy Green Kitchen
- 2 pounds sweet organic apples (see note below), cored and chopped (no need to peel)
- 1-1/2 cups halved fresh strawberries
- 1 cup water
- ½ cup unsweetened organic apple juice (or additional water)
- Place all of the ingredients in a pot large enough to hold them. Bring to a rapid simmer over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 minutes. (Add additional liquid to the pot if it dries out during cooking.) The apples should easily turn to "mush" when pressed up against the side of the pot with a wooden spoon.
- Transfer to a blender or food processor and puree until smooth. Do this in batches if necessary. (Use caution when pureeing hot foods!)
- Cool the sauce to room temperature, then refrigerate in an airtight container.