Strawberry Cheesecake Applesauce

I got an idea for making Blackberry Forest Applesauce.
Blackberries, Dark Chocolate, Blackstrap Molasses and anything else black I could find to put into it to go along with the Blackberry Forest theme.
So I googled Black Foods – Squid Ink was all I found. Blackberry juice is purple, not black.

What to do? What to do?

I thought about Black Chia Seeds which would only be black until added. And I thought about Black Vanilla Bean – not sure how edible that is other than for extracting vanilla. I thought about Black Walnuts which I really love and I could get from Nuts.com. But the texture seemed to be calling more for Pecans. Besides, it was to be a  Thank You gift for my neighbors and he’s from Georgia and loves PeThank Youcans.

So, I went to the grocery store for blackberries – frozen, since it was winter. The closest thing they had was frozen mulberries – close enough. I didn’t have molasses at home, but I did have coconut syrup which was pretty dark and would be a good substitute (unless you really want molasses flavor). Dark Chocolate – check. Frozen Apples = Check. Buy Pecans.

The mulberries made the applesauce too runny, so I ended up adding Chia after all. After it thickened up, I added the pecans, placed it in a jar and placed 3 pecans on top for show. It was a big hit.

For more of my Gourmet Applesauce recipes, see my book Strawberry Cheesecake Applesauce.

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