3 pounds sweet apples, such as Fuji, Pink Lady, or Macintosh, peeled, cored, quartered, and cut into 1 1/2-inch chunks
1/8 teaspoon ground cinnamon
1 1/2 cups fresh Champlain Orchards organic raspberries
1 tablespoon chia seeds
Heat apples, 1/2 cup water, and cinnamon in a medium pot over medium-high. Bring to a simmer, then cover, reduce heat to low, and cook until apples are tender, 25 to 30 minutes.
Add raspberries; cook, stirring, until juicy, about 5 minutes. Remove from heat; sprinkle with chia seeds.
Let cool slightly, then mash. (If too thick, add water, 1 tablespoon at a time.) Applesauce can be refrigerated in an airtight container up to 2 weeks.
| Adapted from Martha Stewart