Introduction

This unsweetened applesauce with veggies is a delightful and nutritious twist on a classic favorite. Blending apples with carrots and beets creates a naturally sweet and vibrant sauce perfect for snacking or adding to meals.

Two white cups are filled with a thick, deep red puree with a slightly rough texture. Each cup has two sliced apple pieces with red edges placed vertically on top, along with a single brown cinnamon stick standing upright behind the apple slices. The cups sit on a white marbled surface next to a beige cloth, a halved apple showing its white inside and red skin, some spilled cinnamon powder, and a few whole cinnamon sticks scattered around. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 to 8 apples (Pink Lady or Honeycrisp recommended)
2 large carrots (peeled and chopped)
2 medium beets (peeled and chopped)
1 tsp cinnamon
1 cup water

Instructions

Step 1: Core and roughly chop the apples into quarters. You may leave the skin on for extra fiber or peel them if preferred. Peel and chop carrots into 2- to 3-inch pieces. Peel and chop the beets into rough quarters. For sweeter applesauce, use 8 apples and 1 fewer beet.
Step 2: In a large pot over high heat, combine apples, carrots, beets, cinnamon, and water. Bring to a boil, then reduce heat to low and cover. Simmer for 30 to 35 minutes until the fruit and vegetables are tender when pierced with a fork.
Step 3: Remove from heat and blend the mixture until smooth. Use an immersion blender directly in the pot, or transfer in batches to a regular blender and blend each for about one minute.
Step 4: Serve warm or chilled. Add extra cinnamon if desired for more flavor.

Tips & Variations

For a sweeter applesauce, increase the number of apples and reduce the amount of beet for a more balanced flavor.
Peeling apples is optional; leaving the skins on adds fiber and nutrients.
Add a splash of lemon juice after blending to brighten the flavors and preserve color.

Storage

Store the applesauce in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.

How to Serve

A small white bowl filled with bright red smooth puree, topped with two thin apple slices and a cinnamon stick standing upright on the side. The bowl rests on a soft beige cloth on a white marbled surface. To the right, there is a half apple with its seeds visible and some cinnamon powder slightly scattered. Another bowl with the same red puree is partially visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables besides carrots and beets?

Yes, but keep in mind that carrots and beets add natural sweetness and color. Vegetables like sweet potatoes or pumpkin could be good substitutes.

Is it necessary to peel the beets and carrots?

Peeling helps remove any dirt and bitterness, especially with beets. Carrots can be used unpeeled if well washed, but peeling is recommended for the smoothest texture.

Unsweetened Applesauce with Veggies Recipe

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★★★★★

4.4 from 122 reviews

This unsweetened applesauce with veggies is a wholesome, naturally sweetened sauce combining the flavors of apples, carrots, and beets. It’s a nutritious and versatile recipe that makes a delicious snack or side dish, blending the earthiness of root vegetables with the sweetness of fruit, enhanced by warming cinnamon. Perfect for those seeking a healthy, low-sugar alternative to traditional applesauce.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: About 4 cups 1x
Category: Sauce
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Fruits and Vegetables

6 to 8 apples (local variety, Pink Lady or Honeycrisp recommended), cored and quartered
2 large carrots, peeled and chopped
2 medium beets, peeled and chopped

Spices and Liquids

1 teaspoon cinnamon
1 cup water

Instructions

Prepare the Produce: Core and roughly chop the apples into quarters, leaving the skin on for added fiber or peeling if preferred. Wash and peel the carrots, slicing them into 2- to 3-inch pieces. Wash, peel, and chop the beets into rough quarters. For a sweeter result, increase the apples to 8 and reduce the beets by one.
Cook the Ingredients: Place a large pot on the stovetop over high heat. Add the apples, carrots, beets, cinnamon, and water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until the fruit and vegetables are tender when pierced with a fork.
Blend the Mixture: Remove the pot from heat. Use an immersion blender directly in the pot to puree the contents until smooth. Alternatively, transfer the mixture in batches to a regular blender and blend each batch for about 1 minute until smooth.
Serve and Enjoy: Serve the applesauce warm or cold. Add extra cinnamon to taste if desired.

Notes

Peeling the apples is optional but leaving the skin provides extra fiber.
Adjust the sweetness by varying the number of apples and beets; more apples make it sweeter.
This recipe can be stored in the refrigerator for up to one week.
Use an immersion blender for easier cleanup, but a regular blender works well too.
This applesauce is naturally low in sugar with no added sweeteners.

Keywords: unsweetened applesauce, homemade applesauce, healthy applesauce, applesauce with vegetables, apple carrot beet sauce, low sugar applesauce, natural applesauce