Homemade Apple or Pear Sauce
Yield: Makes ~ 2 cups
Some of the best fall apples and pears come to PCC from George and Apple Otte of River Valley Organics in Tonasket, Wash. Their crisp Cameo apples are great for cooking, as well as their sweet and nutty Bosc pears. This recipe by a PCC Cooks instructor use either fruit for a delicious taste of our local harvest.
Ingredients
Preparation
NotesIngredients
- 2 cups sliced, unpeeled apples or pears Add to list
- 1/3 cup apple juice or apple cider Add to list
- 1 cinnamon stick Add to list
- 1/8 teaspoon sea salt Add to list
- 1 to 2 teaspoons unrefined cane sugar or brown sugar* Add to list
Preparation
Place fruit, juice, cinnamon and salt in a saucepan. Bring to a boil, reduce heat, and simmer, covered, until fruit is tender and liquid is absorbed (about 15 minutes). Taste, add sugar to your liking and reheat, constantly stirring, until it dissolves.
Remove cinnamon stick and puree sauce in the blender or mash, depending on whether you like it smooth or chunky.
Notes
* For babies six months and older, omit the sugar.
Recipe by , PCC Cooks instructor
Source: Sound Consumer October 2008
Comments
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This turned out great and I
This turned out great and I didn't have to use any added sugar, which I LOVE! I used comice pears and juice from a pink lady and jonagold apple. The liquid never absorbed and I thought that it was going to be too runny. That was not the case after it was blended together. No more store bought apple sauce for us! This is definitely a keeper!
November 15, 2011 at 10:40 AM — Tracy P