Easy Rice Cooker Raspberry Applesauce

This simple recipe makes a deliciously sweet and tangy applesauce with fresh raspberries, all cooked effortlessly in your rice cooker. It’s perfect for a quick snack or a healthy dessert that everyone will love.

Start cooking ↓

TIME40 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

3 pounds apples, cored and sliced 1 cup frozen raspberries 3 tablespoons brown sugar 2 tablespoons ground cinnamon 1 teaspoon ground nutmeg 3 tablespoons honey 1 tablespoon vanilla extract 1 tablespoon lemon juice ¼ cup water

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing the apples and raspberries into your rice cooker. Sprinkle in the brown sugar, cinnamon, and nutmeg. Then add the honey, vanilla extract, lemon juice, and a bit of water. Close the lid and set the rice cooker to the regular “cook” setting, which usually takes about 30 minutes. Halfway through, give everything a good stir and mash the apples a little to help break them down. Once it’s done cooking, let the applesauce sit and cool for about half an hour. After it’s cooled, transfer it to a bowl and pop it in the fridge to chill for at least an hour before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or frozen raspberries depending on the season for the best taste.
- Stir the mixture halfway through cooking to prevent sticking or burning.
- Adjust the sweetness by adding a little honey or maple syrup if desired.

Why you’ll love it

This recipe is a quick and healthy way to enjoy a homemade fruit sauce with minimal effort. Using a rice cooker makes the process almost hands-free, perfect for busy days. The combination of raspberries and apples creates a naturally sweet and tangy flavor that everyone will love.

Serving ideas

This fruity sauce pairs wonderfully with yogurt, pancakes, or oatmeal. It also works great as a topping for ice cream or as a spread on toast. Serve warm or chilled based on your preference.

Storage & leftovers

Store the sauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze in small portions and thaw as needed. Always give it a good stir before serving if refrigerated.