CONTRIBUTED BY: DODIE ANDERSON
Large glass bowl
Large slotted spoon
6 lb/3 kg apples or pears
Pure cane sugar
PREPARATION AND COOKING TIME
Prep time: approximately 10 minutes
Cooking time: 1-2 hours, depending on fruit
Quarter fruit and place in a large covered pot. Cut quarters in half if the apples or pears are large. You can use both apples and pears together. If you don’t have a food mill, peel and core fruit, and when cooked, mash it with a potato masher.
Add 4 cups of filtered water or just enough to cover fruit.
Cover and simmer fruit until very soft. Check to see if the water level is getting too low and add more as needed. The goal is to have as little water as possible without burning the fruit. Cooking should take about one hour depending on the amount of fruit. If there is too much water in the pot when the fruit is cooked, drain it off and save it to drink!
Let fruit cool and then mill it by putting it through a food mill a little at a time using a large slotted spoon.
Test for sweetness. If it is not sweet enough, return the fruit sauce to the pan on low heat.
Sweeten with sugar to taste and cook a little until sugar melts.
Retest for sweetness and adjust if necessary.
Cool at room temperature.
Decant the puree and spoon into storage containers.
Seal and place in the fridge or freezer.
SOME TIPS AND COMMENTS
If freezing the fruit sauce, leave room at the top of the jar to allow room for expansion.
Eat warmed up with a little butter and cinnamon, cream, or ice cream.
Refrigerate or freeze.