Mishmash Applesauce Recipe
Mishmash Applesauce Recipe photo by Taste of Home

Mishmash Applesauce Recipe

Publisher Photo
This fun, colorful recipe from Elm Grove, Wisconsin's Beverly Rice is so easy because you don't need to peel the apples. Berries and rhubarb give the flavor a boost."It's great hot or cold, over ice cream or just as is," says Beverly, winner in Milwaukee.
TOTAL TIME: Prep: 30 min. Cook: 30 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min. + standing
MAKES: 16 servings

Ingredients

  • 3 pounds tart apples, chopped
  • 2 cups chopped fresh or frozen rhubarb
  • 1 cup chopped fresh or frozen strawberries
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen cranberries
  • 1 cup orange juice
  • 2 packages (.3 ounce each) sugar-free strawberry gelatin

Nutritional Facts

1/2 cup equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 24 mg sodium, 18 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.

Directions

  1. In a Dutch oven, combine the fruit and orange juice. Bring to a boil over medium heat, stirring frequently. Sprinkle gelatin over fruit mixture; stir until combined. Reduce heat; cover and simmer for 15-20 minutes or until apples are tender.
  2. Remove from the heat; mash fruit. Let stand for 15 minutes. Serve warm or chilled. Yield: 8 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Mishmash Applesauce in Taste of Home August/September 2007, p49

Nutritional Facts

1/2 cup equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 24 mg sodium, 18 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.

Reviews for Mishmash Applesauce

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   (2)
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MY REVIEW
Reviewed Feb. 18, 2012

"Excellant way to use small amounts of berries. Not to sweet. Hubby loved it."

MY REVIEW
Reviewed May. 4, 2010

"This was fantastic, especially for my two fruit loving toddlers. Easy to prepare and the leftovers froze well. I made it in the spring, so I used fresh rhubarb and strawberries, but replaced the frozen cranberries with frozen tart cherries. Cool and delicious."

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