Spice up your usual applesauce with zesty chipotle chile peppers. They'll give your applesauce plenty of zip, while fresh raspberries will help make it a little sweeter.



  • 4 pounds tart cooking apples, cored and quartered (16 cups)

  • 4 pounds fresh or thawed frozen raspberries (16 cups)

  • 3 canned chipotle chile peppers in adobo sauce, drained and chopped (2 tablespoons)*

  • 1 ½ cups water

  • ¼ cup freshly squeezed lemon juice, strained

  • 10 inchs stick cinnamon (optional)

  • 1 – 1.25 cup sugar


  • In an 8- to 10-quart heavy pot combine apples, raspberries, and chipotle peppers. Add water, lemon juice, and, if desired, stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until apples are very tender, stirring often. Discard stick cinnamon.

    Press apple mixture through a food mill or sieve. Return pulp to pot. Stir in sugar. Bring to boiling. If necessary, add water (about 1/2 cup) to reach desired consistency.

    Ladle hot applesauce into hot sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

    Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boil). Remove jars from canner; cool on wire racks.

    Ads will not print with your recipe


If you like, omit the chipotle peppers.

Freezing Directions:

Prepare as directed through Step 2. Place pot of applesauce in a sink filled with ice water; stir to cool. Ladle into clean wide-top freezer containers, leaving a 1/2-inch headspace. Seal and label; freeze for up to 8 months.

Nutrition Facts

112 calories, 1 g fat (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 8 mg sodium, 28 g carbohydrates, 7 g fiber, 20 g sugar, 1 g protein.