Homemade Apple/Pear Sauce

Homemade apple/pear sauce is so simple to make. Plus, you can control how sweet or tart you want it, the texture of the sauce and can also add cinnamon and vanilla. Or not. The choice is up to you. The point is, apple/pear sauce is so easy, anybody can do it. The hardest part is peeling and coring the fruit. I read of a couple who peel and core apples while they watch TV. It makes the time go by faster and this job doesn’t really require any thinking.

When I still lived with my parents, who have lots of apple trees, we used to make so much apple sauce, my hands would turn brown and wrinkled for days. That wasn’t exactly an exciting idea for a teenage girl, but it was worth it. Of course, I would try to time my apple peeling a few days before I had any weekend plans. Oh, well. If anybody notices, just give them some applesauce. They may even join you next time. You can make it an Applesauce Party:).

Applesauce or pearsauce is a great healthy snack. I love having some stowed in my refrigerator and conveniently getting myself a portion whenever I have a craving for ice cream:). As a matter of fact, I’m enjoying some now as I’m writing this post. Yum! We would also dry the apples. Another great snack.

You can use this same recipe to make applesauce or pearsauce. I decided to make a combination of the two and love it, thank you very much! Plus I made a refreshing drink from the cooking liquid, Russian Apple-Pear Kompot. Two for the price of one is never a bad idea.

Quarter the apples and pears.

The easiest would be if you peel and core them first. Place in a pot of water. I was making Apple-Pear Kompot, so I didn’t do it this time. Plus, I was a teensy bit lazy. Besides, if you cook the fruit first, you won’t have brown hands from peeling them raw:) Bring to a boil. Add the sugar. Cook for 20-30 minutes, until the fruit is tender. Strain. Peel and core the fruit when it’s cool enough to handle if you didn’t do it before cooking it.  Pulse in the food processor, to the consistency that you like. If you like your sauce to have a more rustic texture, you can pulse it right with the skin. Obviously, remove the core and seeds first. Add the lemon juice and vanilla. You can also add some cinnamon. Store in the refrigerator.

If you want to make a large amount of sauce to can, you may want to sterilize the jars properly before adding the fruit to the jars. Then place the jars in a large pot with a towel on the bottom. Submerge the sealed jars in boiling water and keep in the water bath for about 15 minutes. Take the jars out and wrap them in a towel until they are cooled. Store.

I usually just make one batch and store it in the refrigerator. It’s one of my favorite snacks.

Signature

Related posts:

Homemade Apple/Pear Sauce

IMG_6230 (550x367)

By olgak7 Published: September 21, 2012

  • Yield: 8 cups
  • Prep: 5 mins
  • Cook: 20-30 mins
  • Ready In: 25 mins

Homemade apple/pear sauce is so simple to make. Plus, you can control how sweet or tart you want it, the texture of the sauce and can …

Ingredients

Instructions

  1. Quarter the apples and pears. The easiest would be if you peel and core them first.
  2. Place in a pot of water. Bring to a boil. add the sugar.
  3. Cook for 20-30 minutes, until the fruit is tender.
  4. Strain. Peel and core the fruit when it's cool enough to handle if you didn't do it before cooking it.
  5. If you want to make a large amount of sauce to can, you may want to sterilize the jars properly before adding the fruit to the jars. Then place the jars in a large pot with a towel on the bottom. Submerge the sealed jars in boiling water and keep in the water bath for about 15 minutes. Take the jars out and wrap them in a towel until they are cooled. Store.
  6. Add the lemon juice and vanilla. You can also add some cinnamon. Store in the refrigerator.

Comments

  1. Natasha says

    Hi Olga,
    Looks great. Can’t wait to try it. My boys are going to love it especially my 9 months old. I would love to get a recipe for the dried apples. I love dried fruits.
    Thank you again and have a great weekend.

  2. Alla says

    Hey Olga ;) I was just looking for a recipe for this. I was going tO make it in the crockpot but I think I might do it your way and get kompot out of it too ;) Thanx again;)

    • says

      Awesome, Alla! I always used to throw out the fruit when I made kompot and would also pour all that lovely cooking liquid from making applesauce down the drain too. One day, I put two and two together and got an idea to do both in one recipe. Worked out great:).

  3. inessa says

    I have been making kampot for years now and every single time I felt so bad trowing the fruits away.. I feel so good about making kampot now, and the kids LOVE the sauce.. I make it with all kinds of fruit so the sauce is unbelievable!!!!!!!!! thank you so much for the wonderful tip!! I will be making this from now on every time I make kampot!!

  4. says

    Olga, did you have any issues of apple sauce growing mold? I keep my in fridge and I checked today it has mold :( I know typicality it happens when you dont add enough sugar.

    • says

      Hi Mom’s Dish!
      I’ve never had an issues with my applesauce getting moldy, but we usually eat it pretty quickly. I don’t really have anywhere to store it, so I don’t make more than a few jars. If you make a large amount, I would make sure to sterilize the jars carefully and place the jars in a water bath for about 15 minutes. I don’t like sweet applesauce, so I wouldn’t even bother making it if I had to add more sugar:).

      • says

        Thanks Olya, I guess I will keep on experimenting :) Cuz I had apples from tree I wanted to use it up so I made a lot. I like to use it in cookies instead of butter. Cuts down a few calories for me :)

  5. inessa says

    I don’t add sugar at all to my apple sauce, but it doesn’t stay they longer then 2-3 days (my 3 year old LOVES IT!! ) so do I….

    • says

      Yep, if the apples are sweet, the applesauce doesn’t need much sugar at all. I like using really tart apples, so I add a little sugar to it. I like my applesauce just a bit sweet and somewhat tart.

  6. Laura says

    A couple more ideas – if you put about 1/2 cup apple juice (or a little more with this quantity of fruit) in the pot with your apples and pears, bring to boil and simmer until fruit is tender, the fruit creates its own cooking liquid, and you don’t have to strain it and lose all that fruity goodness. You do have to stir it a couple of times, but the juice is a natural sweetener so, along with the sweetness of the pears, you shouldn’t need to add much if any sugar. This makes it a super healthy super yummy treat if you’re watching your sugar intake. If you happen to have an old-fashioned Foley food mill, it is the BEST for making sauce – it removes core, seeds, skin for you and gives you a wonderful smooth sauce. Great idea to change up the traditional apple sauce with some sweet ripe pears!

    • says

      That’s a great idea, Laura, although I LOVE making kompot to drink, so it’s worth it for me to use water instead. However, if you’re only making applesauce, that would be great.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>