- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 88.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.5 g
- Protein: 0.1 g
Allie's homemade Apple/Pear sauceSubmitted by: CELTICALLIE
IntroductionThis is a family favorite around my home! Just sweet enough to be a desert or a side dish, but easy to make and ultimately far more cost effective than store bought. This is a family favorite around my home! Just sweet enough to be a desert or a side dish, but easy to make and ultimately far more cost effective than store bought.
4 granny smith apples
2 pears (any type - I like one red and one green)
1/2 cup brown sugar (this is optional - can sub Agave or white sugar or omit)
1 Tbls (or so to taste) cinnamon
2 1/2 cups water (I use the Shaklee filter system)
As I said above... "If there is a lot of left over juice pour it into another small pot and simmer on low until it thickens into a very light syrup - DO NOT BURN IT!" ...
A couple things to remember
*Always use Granny Smith apples (other varieties tend to "mush" to much making a pie filling, or baby food, consistency an easy accident).
* The pears are optional! If you want to skip them add an extra apple for each pear.
* We like to leave the skins on the apples and pears however feel free to cut yours off.
* Cooking times are approximate
* Chances are very high you will not use ALL the juice. This of course means that the calorie count on the serving size is not spot on (in fact may be a touch high) but I don't know how to account for that.
* Lastly - HAVE FUN. My sauce never tastes the same each time. Try adding a cup or two of pit free cherries or other berries... This recipe of mine is more like a base guide line. :D
Place fruit in slow cooker
In a separate bowl whisk water, sugar, vanilla and cinnamon (it may or may not dissolve all the sugar - that is fine) until mixture is lightly blended.
Pour sugar water over the apples (before the sugar can settle) evenly. The mix should not fully cover the fruit, if it does cut back on the water next time (see tips for how to deal with this minor issue if it does happen).
Cover and set slower cooker to High for 4 hours - mix occasionally. (6 hours on low)
Remove cover for the last hour or so on high (2 hours on low) and mix occasionally (this allows some excess water to evaporate).
After the uncovered hour place apples in a heat safe bowl (I like glass or ceramic) and place in the fridge for 30 mins to cool slightly.
If there is a lot of left over juice pour it into another small pot and simmer on low until it thickens into a very light syrup - DO NOT BURN IT! (I do this even if the left over juice is minimal - if you are careful heating sugar adds a faint caramel flavor)
Remove apples from the fridge and mash them (I prefer a food processor but anything from a fork to a potato masher will do) a little at a time until the sauce is as chunky or creamy as you like. You may use the left over juice (a little at a time!) to help get the consistency you desire.
Store the apple/pear sauce in the fridge and enjoy!
Serving Size: Makes about 11 to12 1/3 cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user CELTICALLIE.