Prep 5 mins
Cook 15 mins
This is our favorite way to make applesauce. It comes from the book, "Baby Let's Eat" for heatlthy cooking for both baby and family. The pears give it a bit of a crunch, even though we don't leave the chunks. We puree it smooth. And there's no sugar in this recipe. We usu. leave out the mace and it tastes fine.
- 3 mcintosh apples, peeled, cored and coarsely chopped
- 3 ripe pears, peeled, cored and quartered
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 1⁄4 cup frozen apple juice concentrate, thawed
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground mace
- 1⁄8 teaspoon grated nutmeg
- Place all ingredients in a heavy saucepan.
- Bring to a boil over medium heat, then reduce heat to a simmer.
- Cover and cook, stirring occasionally, until reduced to a chunky sauce, about 10 minutes.
- Remove from the heat, cool, and refrigerate until needed.
- You can also freeze in ice cube trays. Keep frozen cubes in a plastic bag so you can remove one portion at a time.
soooo easy! I used ginger instead of mace and gala apples. I forgot about it simmering on the stove - whoops! but no problem, it didn't burn!
Wonderful twist on traditional applesauce. Great way to use up pears and apples -- freeze and use instead of regular applesauce.
Very easy & served as a side with spicy pork loin. I was out of mace, so used 1/8 tsp. pumpkin pie spice. Yummy!