Peach Applesauce Recipe

Homemade Peach Sauce for a Dessert,
 A Topping, Or a Side Dish

This Peach Applesauce Recipe makes a SCRUMPTIOUS blended fruit sauce with peaches and apples for a peach topping, a side or for dessert.

This most delicious, mouth watering fruit sauce can be made with fresh or frozen peaches, and fresh or frozen apples.

If you are looking for a peach sauce to top pudding, pancakes, waffles, pound cake or ice cream, you have found the perfect one here!

This sauce can also be used as a side dish for any dinner menu (similar to plain applesauce), or as a recipe for healthy, homemade baby food ... you control the ingredients, including the optional addition of sugar or natural sweeteners.

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Ingredients

5 lbs. peeled, cored, sliced fresh apples or frozen apples (about 15 - 16 medium size apples) Any type of cooking apple will work. (I used McIntosh)

3 lbs. peeled, pitted, sliced fresh peaches or frozen peaches

2 cups water, or as needed. If you are using frozen fruit, use less water. (You can always add water later, when you blend the fruit in the blender.) Better to start off with less than more water.

1/3 cup sugar or natural sweetener, optional

Directions

In a large pan, combine the prepared apples and peaches and water.

Bring the apple and peach mixture to a boil over medium-high heat.

When a boiling point has been reached, reduce the heat to medium-low, and, with the pan lid slightly ajar, allow the fruit to simmer for about 25 minutes, or until tender. (Stir often to avoid sticking and burning.)

When fruit is tender, remove the pan from the heat.

Add the fruit to the blender, and process in batches until smooth.

If a thinner consistency is desired, add additional water.

Stir in the sugar or the sweetener, optional.

Allow to cool on the kitchen counter, then transfer to the refrigerator (store for up to a week), or store the peach applesauce in the freezer for up to one year.

If you wish to can the peach applesauce, use regular canning methods and guidelines and process the jars in a boiling-water bath as follows:

At altitudes of 0 - 1,000 feet - Quarts - 20 minutes / Pints - 15 minutes

At altitudes of 1,001 - 3,000 feet - Quarts - 25 minutes / Pints - 20 minutes

At altitudes of 3,001 - 6,000 feet - Quarts - 30 minutes / Pints - 20 minutes

At altitudes Above 6,000 feet - Quarts - 35 minutes / Pints 25 minutes

Or process as per the Canner instructions and recommendations or directions.

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