Raspberry Apple Sauce


  • 1-pound Fuji or Pink Lady apples, peeled, cored and chopped
  • 1 small container of Raspberries
  • Juice of 1 orange
  • Juice of 1 Lemon
  • Zest of 1/4 of the Orange


  1. Place chopped apples in a sauce pan with 1 cup of water. Bring to boil, then turn down to simmer and cook for 15 minutes. check once or twice to make sure apples are not sticking, if they are, add water 1/4 cup at a time.
  2. Add raspberries and cook for 10 more minutes.
  3. Remove from heat. Add orange juice, lemon juice, and zest of 1/4 orange.
  4. Mash with a fork or potato masher.
  5. Serve chilled or at room temperature.
Source: Jan Alarcon-tested by Violet Talley

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