A few weeks ago as I was walking down my driveway to wait for my son to get home from school, a large black car with dark tinted windows came rushing up the driveway. The driver quickly got out of the car and went to open the back door. In that brief moment as he was opening the back door and me asking him if I could help him, I couldn’t help but wonder who or what was in the backseat. Did I win something big? Was there someone from the mafia? Or maybe even Brad Pitt? As the back door opened, there in the backseat was a large fruit basket. Who needs Brad Pitt anyhow?! Turns out the driver was from a car service that we have used a few times this year and he was dropping off a fruit basket for the holidays.
The fruit basket was HUGE and full of all sorts of fruit. Unfortunately, I had JUST gone to the grocery store and bought a huge amount of fruit so the fruit all went in the fridge. Even after a few weeks we still had a lot of fruit left this week so I decided to pull it out of the fridge and make a mixed fruit sauce before it all went bad.
I had all sorts of apples and pears and even a couple of Asian pears. Maybe I should rename this “mutt” sauce.
I cut the apples into cubes about 1 inch-wide. You can cut them into any size you want but just make sure they’re fairly uniform so they cook evenly.
You can mix everything together right in the pot. The fruit will soften as they cook and should be easy to mash.
I like my sauces a little on the chunky side so I did not completely mash everything. But you can mash away!
When I was all done, I had about 6 cups of applesauce but your yield may vary a little depending on how small you cut the fruit. I didnot add any sugar or sweeteners but if you used tart fruit you may want to use a little.
- 12 cups apples & pears; peeled, cored, and coarsely chopped
- 1½ cups – 2 cups liquid (*see note below)
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- Place all ingredients in large saucepan and mix to combine. Place pan over medium-high heat and cover. Bring to a boil, then reduce heat to low to simmer.
- Simmer for about 15-20 minutes, or until fruit is tender; stir occasionally.
- Remove from heat, cool slightly then mash with fork, potato masher, or pastry blender. Store covered in refrigerator.
SNAPPY TIPS: Freeze this sauce in small resealable bags to use in future baking. The apples/pears I used were really sweet a long with the cider, so I did not add any additional sugar. If your apples/pears are on the tart side you may want to add a little granulated or brown sugar, honey, maple syrup, or other sweetener.
SNAPPY SUBSTITUTIONS: If you’re unsure about cardamom you can substitute cinnamon or other spices such as an apple pie spice, nutmeg, cloves, etc.
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