Chunky raspberry-apple sauce

Total Time
40 min
5 min
35 min
Raspberries add a layer of subtle tartness that gives this apple sauce a distinctive flavor. A combination of lemon zest and lemon juice brightens and balances the sauce. It’s rustic chunky texture is what makes it enticing as both a stand-alone dessert and as sauce for sweet or savory items. Try it spooned over Greek yogurt, stirred into oatmeal, and served with roasted pork tenderloin. If you’d like to give it a warmer aroma, stir in some ground cinnamon. Homemade apple sauce will keep in the refrigerator for several days. Double this recipe to enjoy a variety of different ways throughout the week.


Fresh apple(s)

2 pound(s), cored and coarsely chopped


¼ cup(s)

Packed brown sugar

2 Tbsp

Lemon zest

¼ tsp

Lemon juice canned or bottled

1 Tbsp

Fresh raspberries

6 oz


  1. Combine all the ingredients except the raspberries in a large heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, until the apples are softened, about 20 minutes.
  2. Remove the pan from the heat and let stand, covered, until the apples are completely tender, about 10 minutes longer. Mash the apples, then gently stir in the raspberries. Serve the apple sauce warm or at room temperature. Yields 3/4 cup per serving.