Fresh and Natural Applesauce with a Twist

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  • Submitted by: jewishdiab
  • Source: EnLITEned Kosher Cooking by Nechama Cohen / Jewish Diabetes Association. Over 140 Kosher for Passover recipes.



  1. Place apples in a 5-quart pot.
  2. Add lemon juice, salt, vanilla, tea bags and water, covering not more than half the apples so that the end result will not be too watery.
  3. Bring to a boil.
  4. Lower heat and simmer until apples are soft.
  5. Hand-blend and mash to desired consistency.
  6. For additional sweetness, you can add sugar substitute.
  7. Yummy!


  • Fruit compote: Use fruit of choice
  • Crunchy fruit compote: Bring ingredients to a boil and cook on high heat for 7 minutes. Turn off heat and cover. Let stand overnight. In the morning, put into a jar and refrigerate. This can be frozen in an airtight container.
  • Strawberry-rhubarb apple compote: Add 1½ cups of sliced strawberries and 1 cup of sliced rhubarb to the apples. Rhubarb is quite tart, so add sugar substitute according to taste. Blend well and refrigerate.
  • Cinnamon applesauce: Add 1 tablespoon ground cinnamon to blended apples. For a beautiful crimson color, as well as additional flavor and fiber, add 1½ cups frozen blueberries.

Nutritional Information[edit]

Serving size (½ cup):

  • Calories 34 | Protein (g) 0.1 | Carbs (g) 8 | Fat (g) 0.2 | Sat. Fat (g) 0 | Cholesterol (mg) 0 | Sodium (mg) 0 | Calcium (mg) 5 | Fiber (g) 0