4 medium apples
2 soft pears
1 Tb grated/minced ginger (optional, for spicier sauce)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
Cut apples into quarters and core, leaving skin on. Then cut into chunks, also leaving skin intact. Mince/grate ginger with skin. Add apples, pears, spices, ginger, and water into pot. Simmer with lid on until fruit becomes soft, about 20-30 minutes. Stir occasionally to prevent sticking, and mash up fruit while cooking.
For more uniform consistency, puree in food processor.
Perfect for breakfast or dessert, topping for yogurt, or a condiment for pork/poultry dishes. Also great for kids. Slather freely.
Yields about 4 servings.
Red-skinned apples make pink applesauce, while green-skined apples create a cream-colored product. Use sweet or tart apples, depending on preference.