I almost didn’t post this because the color is so unpleasant. I thought this would be a pretty pink color, but no. Four hours later, I got this funky color. Bla.
When we went to pick strawberries, one of the places was selling already-picked apples with tiny bruises on them for .50EUR/kg (.28USD/lb). Well okay. If someone wants to basically give away apples, I’ll take some. Or 20 pounds.
Although this was really tasty, I don’t like how small the yield is. I really thought that with I’d end up with loads of apple sauce that I could eat daily for months. But that wasn’t so. I think this recipe should be something you use when you have way too many apples and strawberries and you don’t know what to do with them. I was imaging something like the strawberry apple sauce from the store, but this didn’t taste very berry-like to me. But it was still great. :)
It turned out to be really sweet and sugar definitely isn’t needed. I did use super sweet strawberries, but I can’t imagine needing to add sugar. I just added the apple juice because I had some sitting in the fridge that I wanted to get rid of. I can’t imagine it’d make such a huge difference, but as I’m not sure, I’m leaving it in the recipe.
Sugar-free Strawberry Apple Sauce
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 10 cups of strawberry apple sauce
- 4.5 kilos (9.8 lbs) apples, about 20 cups / 20 apples, cored and not peeled*
- 1 kilo (2.2 lbs) really sweet strawberries (about 5 cups smooshed strawberries)
- ⅓ cup (80ml) no sugar added apple juice
- Combine everything in your largest pot and cook, covered, over medium heat for 3 - 4 hours (it'll depend on how thick you want it). During the last hour, I took off the lid in hopes of getting it a little thicker. And it was thick! Or if you have a gigantic crock pot, cook on high in your crock pot for 4 hours. I really doubt all of this could fit in a crock pot, though. You could easily halve it.
- After it cooled down a little, use an immersion blender or a food mill to get it really smooth.
- You need the peel. It adds pectin and it'll totally break down during the cooking process. I never eat the peel but you really can't tell it's here.
- I froze whatever I didn't eat after one week in the fridge.