Rasp­berry Ap­ple­sauce With Chia

Martha Stewart Living - - The Workbook -

3 pounds sweet ap­ples, such as Fuji, Pink Lady, or Mac­in­tosh, peeled, cored, quar­tered, and cut into 11/2-inch chunks 1/8 tea­spoon ground cin­na­mon 11/2 cups frozen rasp­ber­ries 1 ta­ble­spoon chia seeds Heat ap­ples, ½ cup wa­ter, and cin­na­mon in a medium pot over medium-high. Bring to a sim­mer, then cover, re­duce heat to low, and cook un­til ap­ples are ten­der, 25 to 30 min­utes. Add rasp­ber­ries; cook, stir­ring, un­til juicy, about 5 min­utes. Re­move from heat; sprin­kle with chia seeds. Let cool slightly, then mash. (If too thick, add wa­ter, 1 ta­ble­spoon at a time.) Ap­ple­sauce can be re­frig­er­ated in an air­tight con­tainer up to 2 weeks. AC­TIVE TIME: 20 MIN. | TO­TAL TIME: 55 MIN. MAKES: 5 CUPS

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.