Ingredients
- 6 apples, quartered
- 10 oz. raspberries
- ¾ cup water
- 1 Tbsp. lemon juice
- Pinch cinnamon
- Pinch ginger
- Pinch cardamom
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Instructions
- Bring all ingredients to a simmer in a large saucepan.
- Reduce heat to low, partially cover the pot, and cook, stirring occasionally, until the fruit is tender (25-30 minutes).
- Let cool before transferring fruit sauce to a blender or food processor (15 minutes). Purée to desired texture.