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Red Currant and Peach Applesauce


"Your basic applesauce with a savory twist. Serve warm or refrigerate in an air-tight container."
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55 m servings 117 cals
Original recipe yields 8 servings

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  1. Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly.
  2. Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.

Nutrition Facts

Per Serving: 117 calories; 0.4 g fat; 30.3 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 3 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I used less sugar, and instead of using a blender, I used an old fashioned potato masher. It gives me a chunkier finished product.