Allie's homemade Apple/Pear sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
4 granny smith apples2 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) cinnamon2 1/2 cups water (I use the Shaklee filter system)
Core and cut apples and pears into pieces just over bite size (If you use an apple slicer to remove the cores then each slice should be cut in three or so - DO NOT worry about perfection).
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.
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.
Nutritional Info 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
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