John Myers
Apple-pear-ginger Sauce
The perfect apple-pear-ginger sauce recipe with a picture and simple step-by-step instructions.
- 750 g Apple boskop
- 750 g Pears fresh
- 1 Fresh shallot
- 30 g Fresh ginger
- 100 g Sugar brown raw sugar
- 300 ml Apple juice naturally cloudy
- 1 tsp Ground cinnamon
- 2 tbsp Lemon juice
- Peel apples, pears, shallots and ginger and cut into small pieces. Put in a saucepan with cane sugar, lemon juice, apple juice and cinnamon. Bring to the boil and simmer for 10 minutes over medium heat.
- Finely puree with the hand blender. Bring to the boil again and fill the cooked preserving jars.
- Storage tip. Close the jars and place them in the oven in a tall oven dish. Be careful, they must not touch!. Fill the casserole dish too well with a third of boiling water and bake at 100 ° C for 45 minutes. Store in a cool, dry place, then the apple-pear-ginger puree is up to 3 Can be kept for months.
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