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Cherry Applesauce

  • Vintage Applesauce
  • Jun 16, 2015
  • 1 min read

cherry applesauce.jpg

Wash 1/2 lb.cherries, remove pits, and slice in half

Wash, peel, core, and slice 8-10 apples (I used Fuji, I also like pink ladies for applesauce)

Place apples and cherries into saucepan, cover with 1- 11/2 cup spring or filtered water, simmer on medium heat till fruit is tender and can be mashed with a potato masher. Add 1 cup sugar, 1/2 tsp. nutmeg, mash, remove from heat, cool. Sauce will thicken as it cools.

*just watch your fruit as it simmers, if you feel it needs more water then add as needed.

 
 
 

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