Serve this applesauce hot or cold. Berries give it a deep red or purple color and add a hefty dose of anthocyanins—potent cancer-fighting antioxidants.
2 cups peeled, cored, and diced apples
2 cups fresh or frozen strawberries, blueberries, or raspberries
1/2 cup frozen apple juice concentrate
1/2-1 tsp ground cinnamon
Combine all of the ingredients in a medium saucepan. Bring to a gentle simmer, cover, and cook over very low heat for about 25 minutes, or until the apples are tender when pierced with a fork. Mash lightly with a potato masher or purée in a food processor, if desired.
Stored in a covered container in the refrigerator, leftover Berry Apple -
sauce will keep for up to 3 days.
PER SERVING: 108 calories; 0.4 g fat; 0 g saturated fat; 3.5% calories from fat; 0 mg cholesterol; .8 g protein; 26.9 g carbohydrate; 20.1 g sugar; 2.7 g fiber; 11 mg sodium; 29 mg calcium; 0.9 mg iron; 49.2 mg vitamin C; 13 mcg beta-carotene; 0.4 mg vitamin E
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