"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pear, Apple and Cranberry Sauce, by Barb Peterson, is from The Martinson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Peel and remove stems and seeds from apples and pears. Add all fruit to a turkey roaster pan. In the large roasting pan, start cooking. Add some water to prevent them from sticking to the bottom of the pan. Cook forever ! Seriously! Cook until the mixture begins to reduce, which can take many hours. Mash with a potato masher or electric whip. Cook some more. Keep cooking until you have the lump-free consistency of apple sauce. You can go through the Kerr jar canning routine or simply place the sauce into Tupperware containers that have been completely filled with no air remaining and freeze. Allow to cool to room temperature before sealing.
We are lucky enough to have two (a pair) of hearty pear trees and a Haroldson apple tree in our yard. This recipe is a great way to store loads of fresh fruit in the fall. The tartness of the Haroldson apple is offset by the super-sweet of the ripe pears. The cranberry adds more tart flavor and some color as well. One of our favorite quick dessert treats is to take graham crackers and use them as spoons to dip into the sauce. The cinnamon variety of graham crackers are the best. I also find that a jar of this sauce makes great gifts to family and friends.
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