Spiced Blueberry Applesauce Recipe

Transform leftover blueberries into a stunning, spiced applesauce perfect for gifting or enjoying yourself! This slightly exotic recipe boasts beautiful colors and warming flavors, making it an ideal hostess gift or holiday addition. Inspired by Barbara Fisher's Tigers and Strawberries blog.

Prep Time 20 mins
Cook Time 60 mins
Calories 77.9 kcal
Protein 0g
Rating 4.7 (3 Reviews)
Spiced Blueberry Applesauce 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spiced Blueberry Applesauce

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How to Make Spiced Blueberry Applesauce

  1. Peel, core, and chop 6 pounds of apples (about 10 medium).
  2. In a large, heavy-bottomed pot, combine the chopped apples with 2 cups of fresh or frozen blueberries.
  3. Add 1/2 cup of water to the bottom of the pot.
  4. Over high heat, bring the mixture to a boil, stirring constantly.
  5. Reduce heat to medium-low. Continue to stir frequently until the apples are soft and beginning to break down (about 20-30 minutes).
  6. Stir in 1 1/2 cups granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt.
  7. Continue cooking, stirring occasionally, until the sugar dissolves and the sauce slightly thickens (about 10-15 minutes).
  8. Remove from heat and keep warm.
  9. Using an immersion blender, food processor, or food mill, puree the applesauce to your desired consistency (chunky or smooth).
  10. Stir in 2 tablespoons of fresh lemon juice.
  11. Ladle the hot applesauce into sterilized pint or quart jars, leaving 1/4-inch headspace.
  12. Remove air bubbles using a spatula or clean spoon.
  13. Wipe jar rims clean with a damp cloth. Center lids and tighten bands, ensuring they are sealed but not overly tight.
  14. Process in a boiling water bath canner for 20 minutes (pints or quarts).
  15. Turn off heat. Let jars sit in the canner for 5 minutes.
  16. Carefully remove jars and place them on a folded towel to cool completely.
  17. Check seals after 24 hours. Lids should be concave and firmly sealed. If not, refrigerate and use within a few days or re-can.
  18. Makes approximately 8 pints or 4 quarts.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

65g

Fat

0g

Carbs

6g

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