GINGER PEAR APPLESAUCE (6 cups)
2 pounds apples, such as McIntosh, Gala and Braeburn (about 4)
3 tablespoons fresh lemon juice
2 pounds pears, peeled, cored and sliced
1-1/2 tablespoons finely grated peeled fresh ginger
3 tablespoons dark brown sugar (optional)
- Peel, core and slice the apples
- In a large pot, bring apples, lemon juice, pears, ginger and 1-1/2 cups water to a boil over high heat. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
- Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar, if using.
- Let cool, then transfer to airtight containers.
NOTE: Refrigerate applesauce up to 5 days, or freeze up to 2 months.
from Martha Stewart