Fruit & Root Sauce
Apples, pears, carrots, radishes, and berries slow-cooked and blended to increase digestibility, this recipe beats out applesauce for flavor and nutrition every time!
Equipment
Ingredients
- 8-10 lbs apples
- 8-10 lbs pears
- 8-10 lbs carrots
- 1 lb radishes
- 1 lb strawberries
- 1 lb blueberries
- 1 lb raspberries/blackberries
Instructions
- Assemble ingredients and equipment.
- Peel, core, and slice apples and pears.
- Peel and slice carrots; wash and halve radishes.
- Add processed apples, pears, carrots, and radishes to soup or stock pot and begin cooking on stovetop on low heat.
- Add berries to soup or stock pot; stir, and continue cooking on low heat.
- After 3-4 hours, check apples, carrots, and radishes to see if they are soft enough for blending.
- Use immersion blender to puree cooked fruits and vegetables.
- Continue blending until texture is completely smooth.
- Allow to cool, then use a ladle and spatula to transfer sauce into quart-sized mason jars for storage.
- Label, then store in the refrigerator or freezer.
Notes
You don't need an apple peeler/corer/slicer to make this recipe, but it definitely helps it go faster. Plus, the kids absolutely love using it!
If you are making this recipe in bulk (which I recommend), you will need to store extra jars in the freezer. The key to storing glass mason jars in the freezer is to only fill them 3/4 full to allow for expansion and prevent them from cracking under the temperature change. It can also help to keep the lids relatively loose and allow the jars to become cold in the fridge overnight before transferring them to the freezer.
Tried this recipe?Let us know how it was!