Carrot Applesauce
An apple a day is great, but applesauce makes it even sweeter—especially when it's made with carrots too!
Ingredients
- 2 pounds peeled and chopped carrots, about 5 cups
- 4 pounds apples, cored and chopped, leave the skin-on (about 10 cups)
- 3 cups water, divided (plus more if needed)
Instructions
- In a large pot, add ⅔ of the water (that's 2 cups if you're following the full recipe) and the chopped carrots. Bring to a gentle simmer over medium heat. Cover and cook for about 10 minutes or until the carrots are fork tender.
- Add the chopped apples and the remaining water to the pot (1 cup if you're following the full recipe). Cover and continue to simmer for 30 minutes, stirring occasionally to ensure the liquid hasn’t evaporated. If the liquid has fully evaporated, add more water (start with ½ cup and add more if needed) so the apples and carrots don’t burn.
- Once the apples and carrots are very tender, remove the pot from heat. Use an immersion blender (or transfer to a regular blender in batches) to puree until smooth.
Notes
Storage:
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Flavor and texture variations:
- Add ½ to 1 teaspoon of ground cinnamon to the pot when you add the apples for a warm, spiced flavor.
- Sweetness adjustments: This recipe is naturally sweet and I don’t add sweetener. But if you’d like it sweeter, you can certainly add a touch of honey or maple syrup after pureeing.
- For a chunkier texture, mash with a potato masher instead of pureeing fully.
Nutrition Information per serving
Serving Size: 1 cupCalories: 110Carbohydrates: 28gProtein: 1gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 55mgPotassium: 404mgFiber: 6gTotal Sugar: 19g— Natural Sugar: 19g— Added Sugar: 0gVitamin A: 12710IUVitamin C: 11mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.