Recipe - Raspberry Applesauce

1 cup Fresh raspberries
One fourth cup Water
One fourth cup Firmly packed brown sugar
1/8 teaspoon Salt
1/3 cup Frozen apple juice
concentrate, thawed and
undiluted
1 tablespoon Lemon juice
5 Whole cloves
1 Stick cinnamon, (3inch)
5 cup Peeled Granny Smith apple,
coarsely shredded

Combine raspberries and water in a small saucepan. Bring to a boil over
mediumhigh heat, and cook 2 minutes. Remove from heat; mash raspberries.
Strain and discard seeds. Set raspberry pure aside.

Combine brown sugar and next 5 ingredients in a saucepan; bring to a boil
over medium heat. Reduce heat, and simmer, uncovered, 3 minutes. Add apple;
cover and simmer 30 minutes or until apple is very tender. Remove from
heat; discard whole spices. Stir in raspberry pure. Mash apples to desired
consistency. Yield: 2One fourth cups (serving size: One fourth cup).

Per serving: 398 Calories; 4g Fat (9% calories from fat); 3g Protein; 98g
Carbohydrate; 0mg Cholesterol; 203mg Sodium

Serving Ideas : Serve warm or chilled.

Recipe by: Cooking Light, May 1994, page 77

Posted to MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.