We are getting a bunch of apples and pears today. They’re coming from our sweet local doctor and her husband, who have an abundance. They called last week to ask if we wanted some. Yes, we do! Jeff is going to pick them up in town today, as he’s there and I’m not.
Of course, we’ll eat some fresh but I also plan to make sauce of them.
The way I make raw apple or pear sauce is by washing, quartering and coring the fruit. Then I process it in batches in the Vita-Mix, to chop nicely but not puree. Sometimes I add spices, but mostly, not. Then I freeze the sauce, raw, in quart size freezer bags. I know that freezer-safe mason jars would work here, but sadly, I’ve not the freezer space to do it that way, so I must rely on plastic for this kitchen job. The freezer bags can be laid flat in the freezer for maximum use of space. I don’t mind a little browning, so I don’t add lemon juice, which means I don’t have to sweeten them, either.
Another option for the apple sauce is to follow this recipe for Raw Apple Sauce in the Vita-Mix, which has almonds, coconut, raisins, cinnamon and nutmeg added in and chopped up alongside the apples. This could be frozen also.
Some of the apples, however, are destined to become Apple Butter in the Roaster.
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