Don’t you hate it when you wake up in the middle of the night, can’t fall back asleep, and find yourself downstairs watching old Andre the Giant videos on YouTube as you contemplate whether 2:30am is too early in the morning to call your brother and reminisce about your favorite childhood wrestler? No? Just me? Well, you’re no fun.
What does that have to do with my Homemade Strawberry Applesauce recipe? Nothing. Stop being so nosy.
We went apple picking this past weekend and I ended up with twenty pounds of apples begging to be turned into applesauce. I specifically saved my garden’s strawberry harvest this summer in preparation of this event because I wanted to up my applesauce game this year. Plain ol’ applesauce is good, but strawberry applesauce is better!
Strawberry applesauce is no harder to make than traditional applesauce. You simply cook everything down till softened and then run it through a food mill to remove the apple skins and create an even consistency. If you don’t have a food mill, pick one up, they are indispensable when needed. I own the OXO Food Mill and would happily recommend it to anyone.
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- 6 lbs apples
- 1 1/2 lbs Strawberries leaves removed
- Juice from one Lemon
- 1 cup Water
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Cut apples into eights and place into large pot, discarding stems
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Add strawberries, lemon juice, and water to ensure fruit does not burn on the bottom of the pot and bring to a simmer.
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Stir occasionally to prevent burning.
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Mash with a potato masher as apples soften and add additional water, if needed, to get desired consistency.
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Placing food mill over a large bowl, work in batches to scoop all sauce out of the pot and run through mill. This will remove apple skins and seeds.
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Place in sanitary quart jars and process in water bath for 25 minutes if canning, following all normal canning procedures, or place directly in refrigerator.
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This sounds so delicious! 🙂 Too bad strawberry season is already over where I live. Can’t wait for next year!
Hi Sina. We have strawberries at present but very expensive. What I would like to experiment with is using peaches or apricots instead of strawberries.
That would be Peach Applesauce and Apricot Applesauce. I may even venture into Paw-Paw, Sharon Fruit and what ever other fruit that catches my attention.
Regards Frances from Sunny and Hot South Africa
I have made applesauce with peaches numerous times and I really enjoy it. Keep the ratio of apples to peaches near 3:1, just like the strawberry recipe and you should have good results. Peaches give the sauce a nice silky texture.
I live in Mexico, grew up here too so I am not sure what a food mill is. I have a lot of strawberries in the fridge and was wondering what to do with them. This seems like a good answer and healthy too!
Here is a (affiliate) link to the food mill I own, and highly recommend: https://www.amazon.com/gp/product/B000I0MGKE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=foxvalfoo-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000I0MGKE&linkId=223489c71a05fb70db8dffbd501e5d7e
Hi a Food Mill sounds like my Food Processor. I have an apple core remover which will take care of the seeds. Using my Food Processor will pulverize the mixture into a smoothie texture. Did I miss the heat that we need to boil the applesauce on?
Regards Frances from Sunny South Africa
Whatever temperature is needed to bring it to a simmer would be fine. The higher you go the greater chance you have to scorch it.
Would you be able to make this with frozen strawberries?
Yes that should work too.