Blueberry applesauce

Fun for U of M football fans on fall Saturdays, and fun for kids of all ages anytime – blueberry applesauce!  Grand Traverse Pie Company apparently gets rave reviews for their blueberry applesauce, so I gave it a try, and indeed it’s a winner.  And with this year’s bumper crop of Michigan apples, this easy recipe is perfect for local food lovers.

10 oz frozen blueberries

~ 3 lbs apples ( a combination of sweet and tart apples is best)

1/2 cup water or cider or apple juice

Optional: 2 T brown sugar

pinch of cinnamon (or ginger or allspice)

Peel, core and dice the apples.  Combine frozen blueberries with apple chunks and ½ cup of water/cider in a medium saucepan.  Bring to a boil, and then turn down to a simmer.  Optional additions: 2 T sugar, pinch of cinnamon or ginger or allspice.  If you use all sweet apples, sugar might not be necessary; if you use tart apples, go ahead and splurge with the sugar.  Cook, covered, for 20-30 minutes.  Monitor moisture – either add water if necessary or remove cover to boil off water.  You can leave the applesauce chunky or shmoosh the apple chunks with a potato masher (my favorite), the back of a spoon, or for a really smooth texture use a food mill, food processor or stick blender.

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