We've finished our first batch of applesauce already so it was time to head to the orchard to get more apples & make another batch.
This time I decided to flavor it with pomegranate juice since I had 1/2 a bottle of it in the fridge. Plus isn't pomegranate really good for you? Since the juice already has quite a bit of sugars in it we added less than we did in the Ginger Peach Applesauce. The juice really makes this sauce a pretty pink color & gives the applesauce I nice little tang.
(look at the difference in color from the Ginger Peach version)
Pomegranate Apple Sauce
3 lbs apples (we used Haralson), peeled, cored & sliced
1 c pomegranate juice
1/4 c sugar
In a large soup pot or dutch oven melt the sugar in the pomegranate juice over medium-low heat. Add the apples & cover. Allow to cook at a low temperature until the apples break down, 20 - 40 minutes. Using a fork or potato masher, mash the apples from time to time throughout the cooking. Cooking time will vary based on how smooth you want your applesauce.
Matt likes it on oatmeal for breakfast.