Raspberry-Cinnamon Applesauce - Kraft Recipes Top
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Raspberry-Cinnamon Applesauce

Prep Time
Total Time

10 servings, 1/2 cup each

A few simple ingredients—apple chunks, frozen raspberries, cinnamon sticks and sugar—are turned into homemade applesauce in less than an hour.

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What You Need

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Make It

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  • Place apples, raspberries and cinnamon sticks in Dutch oven. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 15 to 20 min. or until apples are tender, stirring occasionally.
  • Stir in sugar. Remove and discard cinnamon sticks. Cool to room temperature; cover.
  • Refrigerate at least 1 hour or until ready to serve.

Special Equipment Needed

Food Facts

The tart flavor of these apple varieties make them ideal for cooking: Granny Smith, Winesap, Rhode Island Greening, Pippin and Cortland.


  • 10 servings, 1/2 cup each

Healthy Living

  • Good source of fiber
  • Low fat
  • Generally Nutritious
  • Low sodium

Diet Exchange

  • 2 Fruit

Nutritional Information

Serving Size 10 servings, 1/2 cup each
Calories 110
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 28g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Hello everyone, I will make these very soon. Hello everyone, I will make these very soon. Kraft Food and Family has helped me to become a much better homemaker. For a shortcut when we're all busy, try cinnamon applesauce from the market and some raspberry jam stirred in. Quick and easy, right?
Date published: 2005-12-26
Rated 3 out of 5 by from taste good. taste good. simple to make.
Date published: 2007-12-23
Rated 4 out of 5 by from must be good must be good
Date published: 2002-10-09
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