Apple Blueberry Sauce Tropical Style

Ever made applesauce without apple cider or apple juice? I hadn’t, until recently. Finding myself without apple juice of any kind (not even Juicy Juice sip ups were to be had!), I decided to take a chance on a small can of pineapple juice. The resulting sauce was simply heavenly.

We all know how well applesauce goes with pork, and I wasn’t about to serve the one-inch thick pork chops without applesauce. Because there was no time to run out to the grocery store to procure apple juice, I made do with what I had on hand. So I took a cup of fresh blueberries, a small pat of unsalted butter, 8 aging Jonagold apples, brown sugar, the usual spices, and pineapple juice instead of the traditional apple juice.

Let me say that I usually do not put butter in my applesauce, but I thought that the zing of the pineapple juice needed to be tempered with a little butter. I’m sure Emeril would approve. This sauce is a lovely rose color, made even more tempting by the freshly cooked blueberries. When you taste this apple blueberry sauce, you will think of the tropics. This tropical style sauce would also pair well with fish and chicken.

Apple Blueberry Sauce
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Ingredients
8 Jonagold apples (peeled, cored, and chunked)
6 ounces pineapple juice
1 tablespoon unsalted butter
1 cup fresh blueberries
1/2 teaspoon ground cinnamon
1 1/2 to 2 Tablespoons brown sugar, to taste
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

1. Put apple chunks, butter, and pineapple juice in pot over medium high heat. *If you are using old apples, continue to #2; if you are using fresh apples, go to #3.
2. When sauce begins to boil, turn the heat down to low and cover. My apples were getting old, so I wanted the sauce to be more smooth and less chunky. After 15 minutes, add the spices, brown sugar and blueberries; stir. Cover with lid and simmer for 5 more minutes. Serve when ready.
3. If your apples are rather fresh, take a wooden spoon and push on the apples with the spoon as they cook; this will ensure your apples retain much of their shape and chunkiness. After bringing sauce to a boil, instead of covering, turn down heat to low; add the spices and brown sugar and simmer for 6-10 minutes. While it’s simmering, occasionally push on apples as they cook down. Sauce will thicken as it simmers with the lid off. Add the blueberries the last 5 minutes of cooking. Enjoy!

What dishes do you like to serve applesauce alongside?

Photo by Kelly Estes