Strawberry Applesauce Recipe

Prepare fruit

Wash strawberries, remove hulls, and halve or quarter large berries so you have approximately 2 cups. Peel, core, and chop enough apples to yield about 3 cups.

Place the chopped apples and prepared strawberries in a medium saucepan large enough to hold the fruit and liquid.

Add 1 cup water and 3 tablespoons granulated sugar to the saucepan with the fruit. Stir to combine so sugar begins to dissolve.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover partially (lid slightly ajar) and cook for 12–18 minutes, stirring occasionally, until apples are very tender and strawberries have broken down.

If the mixture appears too dry while cooking, add up to 2–4 tablespoons additional water; if too watery at the end, cook uncovered for a few minutes to reduce to desired thickness.

When the fruit is tender, remove the pan from heat. Stir in 2 teaspoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Add 1 teaspoon butter if using, and stir until melted and incorporated.

Taste the applesauce and adjust sweetness or acidity: add up to 1–2 more tablespoons sugar if you prefer sweeter, or a little more lemon juice if it needs brightness.

For a chunky applesauce, mash the mixture lightly with a potato masher or the back of a spoon to desired consistency. For a smooth applesauce, let cool slightly then process in a blender or use an immersion blender to puree until smooth (work in batches if needed).

Transfer the strawberry applesauce to a clean jar or airtight container. Let cool to room temperature, then refrigerate. It will thicken slightly as it cools.

Store refrigerated for up to 7–10 days or freeze in portions for up to 3 months.