Core and peel your apples (I personally leave the skins on for a more rustic applesauce with the plus of added nutrients from the skins)

Slice the apples and cut them into medium sized chunks.

Add the apples to a large saucepan. Pour in juice/water and then add lemon juice. Mix well.

Add fresh raspberries, mix and cover pot to boil for 5 minutes. Once boiling reduce heat and simmer for 15 to 20 minutes stirring occasionally until apples are soft and broken down to a chunky but thick applesauce.

At this point you can choose to either put your applesauce in a blender for a smoother consistency or leave as is. Store in either canning jars or airtight container in the fridge.

** I took some of my applesauce and blended it until it resembled a baby food puree and used it for making popsicles. Nice tangy frozen sweet treat with no added sugar!)