Apple sauces and purées are great foods to make in bulk. They will last for several days in the refrigerator, and the rest of the family will enjoy them as well. Use the leftover applesauce as a condiment, breakfast, or dessert. Consider taking the older children apple picking at a nearby farm, and make a day out of the harvesting!

• Peel and core the apple, removing all seeds and skin. Cut into pieces and put into a saucepan.

• Wash raspberries and place into the saucepan with the apple. Cover with water and bring to a boil.

• Cover and simmer for about 30 minutes, or until the apples are completely cooked.

• Put the fruit into a food processor or blender. Purée until the mixture is smooth, adding water, breastmilk, or formula as necessary.

• Pour the purée through a cheesecloth or fine strainer to remove any seeds from the raspberries.

So Many Berries!

One good substitution in this recipe, if you can't find raspberries, is to use blackberries instead. Both are members of the Rosaceae family, and they'll add the same type of flavor when mixed with apples. Blackberries are about twice as large as raspberries, though, so be sure to use only half the amount.