Blueberry-Apple Sauce

Blueberry-Apple Sauce

1½ cups Granny Smith or other tart apples, peeled, medium diced

1 pkg. (12 oz.) blueberries

1¼ cups sugar

½ Tb. cinnamon

¼ tsp. nutmeg

1¼ cups apple juice concentrate

2 Tb. cornstarch

In saucepan, combine one cup of the apple juice concentrate, sugar, cinnamon, nutmeg, and apples. Cook over medium heat for 5 minutes, then add blueberries and cook 5 minutes more.

In a separate bowl, combine remainder of concentrate with cornstarch, mix to remove all lumps. Bring first mixture to a boil. Add the cornstarch mixture, stirring constantly. Bring to a boil then remove from heat. Ready to serve. Yields 4 cups. Wonderful sauce, especially served with waffles and cream. Can bottle this sauce.

Eliza's note (12/29/2011): I made this with 1 cup of sugar and 1-1/4 cups of apple juice (not the concentrate) and it turned out fine and certainly sweet enough. If you are going to bottle this, you should use Ultra Gel or one of the cornstarch derivatives that work for canning. Cook the sauce with the apples and blueberries, except use all the apple juice. Then whisk into the boiling mixture about 2 Tb. of Ultra Gel (or its equivalent). You can change the amount depending on how thick you want the sauce to be.