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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
You must make this classic homemade strawberry applesauce. It’s super appropriate timing for Rosh Hashanah, and the kids absolutely love it.
12–15 regular sized Cortland apples, cores removed, and keep the peel on for the right color (I chose Cortland because they maintain their crisp and fresh flavor even when baked or puréed)
2 pints (about 4 cups) strawberries, washed, rinsed, and stems removed
1/2 cup honey. I use raw, wildflower honey. Feel free to swap for sugar.
filtered water, just to slightly cover the apples and berries
Place in large pot with enough water to slightly cover everything.
Cube up apples, strawberries, and pour in the honey. Let it simmer on a low flame until apples are fork tender.
Remove, allow to cool, and blend with a hand blender/ food processor. Adjust sweetness if you think you want more. Enjoy!
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how long can this be stored in the fridge for?
Homemade applesauce can be refrigerated for a week to ten days; it can also be frozen or canned for longer-term storage.
#1 says place in a pot. but doesn’t say what to place what in the pot?
Applesauce would love to try it, would there not be pieces from the peels after blending, would it be completely smooth ?
It should be pretty smooth. If you are concerned or if you really don’t like the peel you could definitely peel them before. However, usually, if you have a strong blender it should blend everything.