Twist the familiar apple sauce and add a little color, with sun-dried cherries
6 large Granny Smith Apples
1 cup water
1/2 cup granulated sugar
1cup sun-dried tart cherries
Peel the apples and remove the cores and seeds.
Cut into chunks and place in a large sauce pan.
Add one cup of water and granulated sugar.
add sun-dried cherries or you could also use sun-dried cranberries.
Cook the apples for about 15-20 minutes over medium heat until the water evaporates and the apples start to resemble apple sauce.
The less you stir the apples the chunkier your applesauce will be.
Remove from heat and allow to cool to room temp.
Store in an air tight storage container.
The applesauce will last in the refrigerator up to seven days or it can be frozen or caned.
Refrigerate until chilled. Pack chilled applesauce into sturdy freezer-safe containers leaving 1/2-inch from the top and seal.
Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace.
Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath.
Remove jars, cool, check seals, label and date.
Store sealed jars away from sunlight in a cool, dry place for up to one year.
Prep time: 15 minutes Cook Time: 15 -20 minutes Difficulty: Easy Servings: 6