Fruit Sauce
by John Ruhland, ND
- Core and slice apples or other fruit pieces and place them in a glass or ceramic pot.
- Add filtered water to 1/3 the height of the apples.
If the pot is filled halfway with fruit, add water to fill about 1/6 way to the top.
- Pinch of salt
The best type of pot would be a ceramic coated metal pot, or glasswear such as Pyrex or Corningware. With metal pots there is an interaction between food and metal surface. With non-stick coated cookware there is some migration of plastic into the food.
- Simmer until fruit is very soft.
- Put in a food processor or blender, only adding enough of the fluid to achieve the consistency to the sauce that you prefer.
- Process until the sauce is your preferred consistency.
Any extra beyond what you can eat in 3-4 days should be put in serving-sized containers and frozen. Freezer bags work, although I recommend glass containers to avoid migration of plasticizers. Fill glass containers ¾ full to allow for expansion as the sauce freezes.
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