Even if it might seem one of the most easy and logical things, when you want to make apple sauce for your kid you want it to be perfect. I remember when I started making fruits for Mariana I had to make some research and learn from other parents experiences. Now I want to share some of my pointers on how to make apple sauce, taking into consideration nutrition and storage.
As you probably have heard by now, when cooking fruits or vegetables it's important to not overexpose them to heat so they don't loose their nutritional properties. If you have a very powerful blender you could throw the fruits on it and make the sauce, but the texture could be always on the watery side. If you have a kid who is not swallowing properly for any reason, you may prefer a creamier texture. This recipe works toward that and I think is the best way to make apple sauce.
I prefer to steam the fruit, so the nutrients don't get diluted on the water. But I barely steam them, just until the borders begins to shrink a little bit and you can pinch them with a fork with little resistance, as you may see in the second picture. After that you just need to blend, maybe with a little of the steaming water. I store it in an air tight sealed bowl and can use it for 4 to 5 days, that's another good reason to steam them for a few minutes! Another option is to fill an ice tray and when the fruit is completely frozen you can throw the cubes in a plastic sealed bag.
Pear and apple sauce
Total time - 20 minutes Active time - 5 minutes
Equipment - small or medium blendes
Organic apples - 3
Organic pears - 2
After washing the fruits and eliminating the stems, cut each of them in fourths. Place them in a steamer filled with water on the bottom and turn the heat to medium. Cook with half the lid on for 10 to 15 minutes, until the borders of the fruit pieces are turning yellow and shrinking a little and you can pinch the fruit with little resistance. Wait 1 or 2 minutes and blend everything, using a little of the cooking water if you need a softer texture. Store in an air tight bowl on the fridge for 4 to 5 days or freeze the fruit on ice trays and keep the frozen cubes on plastic freezer bags.