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Feeling fruity AND saucy? Try the best fall fruit recipe EVER
by Laurel |  Aug 2, 2012

When it's summertime, the living - and fruit-eating - is easy. Everything seems to be fresh and in season, which is why I'm always stocking up on raspberries, peaches, watermelon and other summer favorites. But when the seasons change, what's a girl gotta do to get some fruit around here?

Of course, apples and pumpkins are probably the first fruits you think of for fall. But they aren't the only ones! While perusing the local farmer's market recently, I came across a bounty of figs, pears, cranberries and pomegranates. These all have their own amazing health benefits, but why not blend them together and enjoy them all at the same time? That's what I did! How, you ask? Read on...

Pomegranate applesauce

I love apple pie as much as the next girl, but there are so many other ways to use those fresh-picked apples, too! Applesauce is great over duck or pork, but if meat isn't your thing - it's also a tasty way to dress up a bowl of oatmeal and a great light dessert with some whipped cream. The pomegranate makes this a little tangy. You could also sub the apples for pears and the pomegranate juice for cranberry...or use them all! Delish!

Ingredients

3 pounds of tangy apples, peeled, cored and sliced
1 cup pomegranate juice, or 2 whole pomegranates
¼ cup sugar

Instructions

If you want to make your own pomegranate juice, start by cutting a whole pomegranate in half and submerging it in a bowl of water, scooping all the seeds out. The white membrane will float to the top and the seeds will sink, making the separation process super easy. Once you have all the seeds, blend them in a food processor then strain the mixture so the crunchy centers of the seeds are out. Then you've got your juice, which you may want to doctor up with water and sugar - depending on your preferences.

To make the applesauce, melt the pomegranate juice with the sugar in a large soup pot over medium heat, then add the apples and cover. Cook the apples at a low temperature for about 20 to 40 minutes, or until they break down. You can mash them in the pot with a potato masher, or wait for the mixture to cool and smooth it into a sauce in your food processor.

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