Time 1h25m Yield 8 cups Number Of Ingredients 5 Steps:
Toss together the apples, pears, 1/4 cup water, maple syrup and 2 teaspoons cinnamon in a large pot with a heavy bottom (a Dutch oven works great for this). Cover and cook, stirring occasionally, over low heat, until the fruit are very tender, about 45 minutes or up to 1 hour. Stir in the lemon juice and use a potato masher to smash to your desired consistency. If you like a completely smooth, pureed sauce, use an immersion blender to blend until smooth. Taste and add additional cinnamon to your liking. Serve warm, or cool completely and store in sterile jars with tight-fitting lids up to 1 week in the refrigerator.
Time 50m Yield 12 Number Of Ingredients 5 Steps:
Heat a large skillet over medium-high heat. Stir apples, Asian pears, and apple cider together in the skillet until the fruit is mushy, about 10 minutes. Smash the apples and pears with the back of a wooden spoon until no large chunks remain; continue cooking until thickened, 20 to 30 minutes more. Stir sugar and cinnamon into the sauce; cook, stirring occasionally, until the sugar dissolves completely, 5 to 7 minutes more.
Time 30m Yield about 2 cups. Number Of Ingredients 6 Steps:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender, stirring occasionally. Mash until sauce is desired consistency. Serve warm or cold.
Time 40m Yield 4 cups, 4-6 serving(s) Number Of Ingredients 7 Steps:
Core, peel, and chunk apples and pears. Place in 2-quart sauce pan. Add apple juice, cinnamon, vanilla, and nutmeg. Cover, simmer until chunks are fork tender. Mash with fork, leaving some chunks. Add honey to taste. Serve hot or refrigerated.
Time 50m Yield 4 servings Number Of Ingredients 6 Steps:
Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired. Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)
Time 35m Yield 8 Number Of Ingredients 5 Steps:
Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes. Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.
Time 40m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Slice and core apples and pears (do not peel). Place all ingredients in a large stock pot and mix well. Cover and let simmer over low heat for 30 minutes, or until apples are soft and mushy, stir often. Remove from heat and let cool. Puree in a food processor. Pour sauce through a sieve to strain out any pieces of left peel. Apple-Pear sauce will last up to 3 weeks in the refrigerator or you can freeze it.
Yield Makes 8 cups Number Of Ingredients 6 Steps:
- Core, peel, and cut the pears and apples into large chunks. In a large, heavy pot, toss with lemon juice to prevent discoloration.
- Combine the pears and apples with the remaining ingredients and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes or until the fruit is tender but not mushy.
- Uncover the pot, stir and cook 5 minutes more. Adjust the flavors and remove from heat, stirring carefully so as not to break up the fruit too much. Cool to room temperature. Refrigerate, covered, for up to 4 days.
Yield Makes 2 cups Number Of Ingredients 4 Steps:
In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes. Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce.
Time 50m Yield 12-14 servings. Number Of Ingredients 8 Steps:
In a large saucepan, cook cranberries and water over medium-high heat until berries pop, about 10 minutes, stirring occasionally. Drain. Add remaining ingredients. Cook, uncovered, over medium heat until mixture boils. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Serve warm or cold.
