Homemade Sugar-free Raspberry Apple Sauce
Homemade Sugar-free Raspberry Apple Sauce could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 162 calories, 2g of protein, and 1g of fat. For $2.11 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. 161 person have made this recipe and would make it again. It is brought to you by Texanerin. It works well as an affordable sauce. A mixture of apple juice, apples, raspberries, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 81%, this dish is tremendous. Try Healthy Homemade Sugar-Free Raspberry Syrup (all natural!), Homemade Apple Butter – Quick and Sugar-free, and Homemade Sugar Free Pizza Sauce for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
¾ cup (177ml) unsweetened apple juice
3½ pounds (1587 grams) apples
1 tablespoon lemon juice
26 ounces (750 grams) frozen raspberries
Equipment:
pot
immersion blender
Cooking instruction summary:
Core each apple (do not peel!) and cut into about 6 pieces. Add the apples, frozen raspberries (thawed or frozen), apple juice and lemon juice into your largest pot. Bring to a boil and continue to simmer, partially covered, for about 30 minutes. Remove the lid and simmer for another 10.Remove from the heat and let cool for about 20 minutes and then use an immersion blender to puree it. Cool and store in the fridge. I always get nervous after a week and freeze any that's leftover.
Step by step:
1. Core each apple (do not peel!) and cut into about 6 pieces.
2. Add the apples, frozen raspberries (thawed or frozen), apple juice and lemon juice into your largest pot. Bring to a boil and continue to simmer, partially covered, for about 30 minutes.
3. Remove the lid and simmer for another 1
4. Remove from the heat and let cool for about 20 minutes and then use an immersion blender to puree it. Cool and store in the fridge. I always get nervous after a week and freeze any that's leftover.
Nutrition Information:
covered percent of daily need
