Fruit Sauce ... Peach Style

I love making applesauce! Sometimes I add cinnamon and turn it into cinnamon applesauce. When I make applesauce at home I can control and sugar as well as the texture of the product.

When I find fruit on sale or a friend has a tree that has produced an abundant crop, I stock up on the fruit and turn some of the fruit into a sauce.

Simple to Make

Turning fruit into sauce is simple. All you need to do is cut the fruit and remove the seeds/pits. The fruit can be placed in a pot with a bit of water to line the bottom and the heat on low. Cook until the fruit is soft.

You can have a chunky sauce and leave the fruit the way it is and refrigerate or smooth it out in a blender, VitaMix, or with an immersion blender.

Peach Sauce

I pick peaches that are a bit soft; ones that slightly indent if I press on them. You can use ones even softer for more natural sweetness. I cook the peaches until they begin to separate from the skin just a bit. The fruit's natural sugars will be more evident and the sauce very juicy.

Storage

I store the sauce in glass jars that once held nut butter. I like to eliminate waste in my home so I reuse jars quite often. The jars are great as they can be packed in a lunch without creating more clean-up. The sauce will stay fresh in the refrigerator for a month.

Variations

If you wish to add CHIA SEEDS to make a fruit chia pudding/jam, you can add 1/3 cup of chia seeds to 1 - 1 1/2 cups of fruit sauce depending on the thickness you desire. This turns the fruit sauce into a jam like consistency. The jam can be eaten on its own or used as a spread with nut/seed butter.

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