Applesauce is so ubiquitous in stores, it’s easy to forget how simple and economical it is to make at home.This simple apricot applesauce recipe is the perfect way to use those overripe apricots you’ve got kicking around. Very ripe apricots should be quite sweet and will cut down the need for added sugar.
Apricots give our original take on applesauce a vivid orange color. Use it for baking (i.e. to replace eggs in plant-based muffins) or eat it straight up for breakfast, it’s delicious!
Author: Beth Williams and Meg Raines
8ripe apricots,pitted and roughly chopped
4apples*,peeled, cored and roughly chopped
Juice from 1/2 a lemon
Add the apricots, apples and cinnamon stick to a medium pot and cook on high heat until boiling.
Lower the heat and simmer, covered, until the apricots have completely broken down and the apples offer zero resistance when pierced with a knife, about 25-30 minutes. Stir occasionally. Halfway through, taste and add sugar if not sweet enough.
Take the pot off the stove, remove the cinnamon stick and stir in the lemon juice.
Being careful not to burn yourself, transfer to a blender and blend until smooth. Alternatively, if you prefer a chunkier sauce, use a potato masher or pulse in a food processor.
Let cool completely before serving. Store in airtight container in the fridge for up to 5 days and in the freezer for up to 2 months.
*We used Galas but feel free to try a mix of other varieties. However, to avoid adding sugar we recommend using sweeter apples and forgoing more acidic varieties like Granny Smith.