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Mishmash Applesauce

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
    8 cups


  • 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


  • 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.
  • Remove from the heat; mash fruit. Let stand for 15 minutes. Serve warm or chilled.
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.
Nutrition Facts
1/2 cup: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 24mg sodium, 18g carbohydrate (14g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

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Average Rating:
  • pielady61
    Feb 18, 2012

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

  • suzgert
    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.