Apple-Pear sauce!

Our farm share has been inundating us with apples & pears over the last few weeks. Unfortunately, with the wedding and all, several bags of fruit ended up going bad before we got a chance to do anything with them. This afternoon, we decided to change that trend and make and can some applesauce. Since we had mostly apples and only a few pears, and most of the recipes I had for pear sauce had the same needs as apple sauce, we decided to mix the fruit together.

I like to leave the skins on when I make applesauce. It adds fiber, and you puree the fruit regardless, so why not?

Apple-Pear Sauce
6 lb Apples & Pears, cored & coarsely chopped
3 TB Lemon Juice
Water
1 Stick Cinnamon
Sugar, if desired.

Combine ingredients in a big stockpot. Cook on medium heat, stirring & mashing occasionally for about 20 minutes or until fruit is soft and saucy.

Remove and discard cinnamon stick. Put hot applesauce in a food processor or use an immersion blender to puree the apples to a nice, even consistency.

Return to stockpot and cook a little longer.


Can or freeze according to the Ball Blue Book recommendations.