Purplesauce [Or, Berry Lavender Applesauce]

When in doubt, make it purple. Truthfully, this recipe was inspired by the fruit-filled applesauces that kids get to enjoy, but that we, as adults, practically forget about. So, I made a grown up version: ripe with bananas and berries and lavender. The resulting goop is rich, smooth, and delightful.

Berry Lavender Applesauce
Makes about 5 cups

8-10 tart apples, peeled and cored
1 cup blueberries
1/2 cup chopped strawberries
2 ripe bananas, peeled and mashed
1/2 cup water
1/4-1/3 cup granulated sugar (to taste)
juice of one lemon
1 tbsp molasses
pinch of lavender
pinch of salt

In a large pot on medium heat, combine apples, blueberries, strawberries, bananas, water, sugar, lemon juice, and molasses, stirring to combine. Heat until the fruits are soft and tender, stirring occasionally, then remove from heat (about 15 minutes total). Use a handheld blender to cream the mixture to desired consistency. Add lavender and salt, to taste. Let cool to room temperature, then refrigerate. Purplesauce will last up to five days refrigerated in an airtight container.

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