Raspberry applesauce

Yield: 2 Servings

Measure Ingredient
1 cup Fresh raspberries
¼ cup Water
¼ cup Firmly packed brown sugar
⅛ teaspoon Salt
⅓ cup Frozen apple juice concentrate, thawed and undiluted
1 tablespoon Lemon juice
5 \N Whole cloves
1 \N Stick cinnamon, (3-inch)
5 cups Peeled Granny Smith apple, coarsely shredded

Combine raspberries and water in a small saucepan. Bring to a boil over medium-high heat, and cook 2 minutes. Remove from heat; mash raspberries.

Strain and discard seeds. Set raspberry pure aside.

Combine brown sugar and next 5 ingredients in a saucepan; bring to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 minutes. Add apple; cover and simmer 30 minutes or until apple is very tender. Remove from heat; discard whole spices. Stir in raspberry pure. Mash apples to desired consistency. Yield: 2-¼ cups (serving size: ¼ cup).

Per serving: 398 Calories; 4g Fat (9% calories from fat); 3g Protein; 98g Carbohydrate; 0mg Cholesterol; 203mg Sodium Serving Ideas : Serve warm or chilled.

Recipe by: Cooking Light, May 1994, page 77 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.

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