How to Make Naturally Purple Applesauce

When you shop through links on our site, we may earn an affiliate commission. This educational content is not intended to be a substitute for professional advice.

August 22, 2014

Every fall, I head out to one of the “pick your own apple” places. In my area of Vermont there are many apple orchards that allow you to pick your own apples from the ground (drops) or from the tree. While apples stay good for quite a while, I always like to put some away for the spring time when the fruit is not as plentiful. Applesauce is one of the easiest ways to preserve apples. Since many kids love to eat different colored applesauce, I thought I would share how to make naturally purple applesauce.

How to Make Naturally Purple Applesauce

There are many ways that you can preserve apples but I find that it’s easiest to freeze homemade applesauce. I freeze it in serving size plastic containers so I can take them out and defrost as needed. It’s possible to can applesauce as well but then it takes up space in my cupboards that I do not always have in a small kitchen.

Another benefit of freezing applesauce is that I can make as much or as little as I want to. All I need to consider is how much space I have in the freezer. You can also be creative when you make applesauce. I do not add sugar because I find that apples are naturally sweet enough on their own. Some people like to add other fruit to their applesauce to give it a different flavor. You can add blueberries, raspberries or strawberries easily. To change the taste of your applesauce, you can add cinnamon, nutmeg or ginger – or even a combination of all three.


  • 2 pounds of organic apples, washed, peeled and chopped
  • 1/2 cup blueberries
  • 1/4 cup of water


  • Please use organic apples to avoid pesticides. Apples rank high on the list of pesticide laden foods.
  • Peel and chop the apples and place in a pot with the water.
  • Cook, covered, over low heat until the apples break down and become soft.
  • Add any soft berries and spices.
  • Cook until the berries are soft and incorporate into the apples.
  • Allow to cook and enjoy or freeze for later use.

I like my applesauce chunky or “natural” in texture.  However if you enjoy yours smoother or are using this as baby food, place the applesauce in a food processor and process until it is smooth and entirely free of lumps.

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *