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Raw Applesauce

Debra Redalia



Over the summer I was noticing that I now have a preference for eating fresh, raw fruits and vegetables over cooked.

And now here I am again wanting to give you a recipe for applesauce and not even wanting to make the usual cooked variety.

Raw applesauce is so much more delicious (and nutritious) than the cooked kind. Easy and quick too. Tastes very fresh and sweet and is remarkably “saucy” like cooked applesauce.

The whole point of cooking apples is to break them up into a sauce. But you can break up apples quite well with a food processor. And if you don’t have a food processor, just grate the apples.

If you like warm applesauce, just warm up this raw sauce at a very low temperature, in a saucepan (it’s still considered “raw” up to 118 degrees).

This is wonderful plain, with no added sweetener. But I think it would also be good with a sprinkle of coconut sugar and cinnamon, or a drizzle of honey. You could also add chunks of other fresh or dried fruits, or add other fruits (pears would be wonderful) as you are making the sauce.

I think kids would love this!


  • 2 medium-sized apples (any variety, or a blend)


  1. Peel and core the apples.
  2. Cut each half into eight pieces and put them all in the food processor with the chopping blade.
  3. Process until smooth–one or two minutes. You may need to stop the machine and scrape down the sides several times to get all the bits incorporated.
  4. Serve immediately or store in the refrigerator in an air-tight container.