Red Currant and Peach Applesauce

lgordon006 0

"Your basic applesauce with a savory twist. Serve warm or refrigerate in an air-tight container."
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55 m servings 117 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly.
  2. Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.



I used less sugar, and instead of using a blender, I used an old fashioned potato masher. It gives me a chunkier finished product.