Crisp Boss Applesauce Recipe

Combine and simmer

In a medium saucepan, combine the apple juice, diced apples, cranberry juice, granulated sugar, lemon juice, cinnamon and a pinch of kosher salt. Stir to combine.

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low to maintain a simmer. Cook, uncovered, stirring occasionally, until the apples are very tender, about 15–20 minutes.

Once apples are soft, remove the saucepan from heat. For a chunky applesauce, use a potato masher to mash the apples to desired texture. For a smoother sauce, transfer the mixture to a blender or use an immersion blender and puree until smooth. Taste and adjust sweetness or acidity by adding up to 1 tablespoon more sugar or a few drops more lemon juice as needed.

Allow the applesauce to cool slightly while you prepare the tart cherry syrup.

Make a slurry

In a small bowl, whisk together the cornstarch and cold water until smooth to form a slurry.

In a small saucepan, combine the tart cherry juice and brown sugar. Bring to a low simmer over medium heat, stirring to dissolve the sugar.

Once simmering, whisk in the cornstarch slurry gradually and continue to cook for 1–2 minutes, stirring constantly, until the syrup thickens slightly. Remove from heat and stir in the vanilla extract. Taste and adjust sweetness if necessary. Let cool for a few minutes—the syrup will thicken further as it cools.

If using store-bought tart cherry syrup, warm gently in a small pan for 1–2 minutes; no thickening is necessary unless you prefer a thicker drizzle, in which case use the cornstarch slurry method above.

Spoon the warm or cooled applesauce into 4 small serving bowls or ramekins (about 1/2 cup each).

Drizzle 1–2 tablespoons of the tart cherry syrup over each serving of applesauce. Adjust amount to taste.

Garnish each bowl with an apple slice or a sprig of micro mint if desired. Serve warm or chilled.