- 2 Granny Smith Apples, peeled, cored, and cut into 1-inch chunks
- 1 Bartlett pear, peeled, cored and cut into 1-inch chunks
- 1/2 cup pomegranate juice
- 2 tbsp. agave syrup
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 vanilla bean, split, seeds scraped and reserved
- 1 small pinch of salt
- 1/2 tsp. fresh lemon juice
Makes 4 Servings (1/2 cup each)
- Combine apples, pear, pomegranate juice, agave syrup, cinnamon, nutmeg, vanilla bean and seeds, and salt in a small saucepan. Bring to a simmer; cover and reduce heat to a low simmer.
- Stir occasionally until apples and pears become a puree, about 20 minutes. Adjust seasoning with lemon juice and cool.
WW POINTS VALUE: 5 pts.
Note: This recipe appears in the New Sonoma Cookbook. Fall is coming and who does not love homemade applesauce? This fruity applesauce is full of natural flavors and is so delicious. This is not your typical applesauce made from apples and lots of granulated sugar. The agave nectar syrup acts as a sugar substitute an adds more sweetness to the applesauce. The pomegranate juice add a little more tartness to the applesauce and the pears give it a nice variety. The vanilla also adds a touch of sweetness; I added the cinnamon and nutmeg because cinnamon and nutmeg always make any apple dish taste better. You can also use cranberry juice in place of the pommegranate juice and your applesauce will still be yummy.