Homemade PineAPPLE Sauce


    This is pineapple sauce in the sense of apple sauce. It looks like apple sauce, it tastes (almost) like apple sauce, but it is not apple sauce! The idea actually comes from the filling for my Pineapple Pudding Bars (check it out!) -- I just reduced the amount of corn starch. The sauce is very easy to make and is perfect for those who live in places where apple sauce is not common and for those who just want to try something different! And it is great to make now before the apples are in season.
     Basically, you start by pureeing some cut up fresh pineapple in a food processor or blender. If you use a blender, you might have to add a tiny bit of water. You can also use canned pineapple instead of fresh, but the flavor will not be as good. Measure the pineapple puree and add 2 teaspoons of corn starch to every cup puree. 1 1/2 cups pineapple chunks will make about 1 cup puree, but it is important that you measure the puree and not the chunks, as the puree will measure more precisely. 2 teaspoons corn starch makes a pineapple sauce that is thick enough to be spread on a slice of bread, so if you want the sauce to be thinner, feel free to reduce the starch a bit. Mix pineapple puree and corn starch in a pot and bring everything to a boil while stirring all the time. Let the sauce bubble a minute or two, remove it from the heat, and taste to see if you think it needs a little sugar. The pineapple sauce is ready! If you want, you can now pour it into sterilized jars and can it, or you can just pour it into any container and refrigerate it for immediate consumption. It should last about three days in the fridge.
     So now, let me know what you think about this. Are you willing to give it a try?

Homemade PineAPPLE Sauce

Yields: 1 c.

Ingredients

1 c. fresh pineapple puree (about 1 1/2 c. fresh pineapple chunks)
2 tsp. corn starch
sugar, as needed, if needed

Instructions

1. Mix pineapple puree and corn starch in pot and cook till thick. Sweeten if needed.
2. Serve warm or cold. Keeps three days in refrigerator. May be canned. Do not freeze.

Scripture of the Day

Psalms 145:14
"The Lord upholds all who are falling and raises up all who are bowed down. The eyes of all look to you, and you give them their food in due season. You open your hand; you satisfy the desire of every living thing."

Labels:

Creative Vegan Cooking: Homemade PineAPPLE Sauce

Thursday, August 7, 2014

Homemade PineAPPLE Sauce


    This is pineapple sauce in the sense of apple sauce. It looks like apple sauce, it tastes (almost) like apple sauce, but it is not apple sauce! The idea actually comes from the filling for my Pineapple Pudding Bars (check it out!) -- I just reduced the amount of corn starch. The sauce is very easy to make and is perfect for those who live in places where apple sauce is not common and for those who just want to try something different! And it is great to make now before the apples are in season.
     Basically, you start by pureeing some cut up fresh pineapple in a food processor or blender. If you use a blender, you might have to add a tiny bit of water. You can also use canned pineapple instead of fresh, but the flavor will not be as good. Measure the pineapple puree and add 2 teaspoons of corn starch to every cup puree. 1 1/2 cups pineapple chunks will make about 1 cup puree, but it is important that you measure the puree and not the chunks, as the puree will measure more precisely. 2 teaspoons corn starch makes a pineapple sauce that is thick enough to be spread on a slice of bread, so if you want the sauce to be thinner, feel free to reduce the starch a bit. Mix pineapple puree and corn starch in a pot and bring everything to a boil while stirring all the time. Let the sauce bubble a minute or two, remove it from the heat, and taste to see if you think it needs a little sugar. The pineapple sauce is ready! If you want, you can now pour it into sterilized jars and can it, or you can just pour it into any container and refrigerate it for immediate consumption. It should last about three days in the fridge.
     So now, let me know what you think about this. Are you willing to give it a try?

Homemade PineAPPLE Sauce

Yields: 1 c.

Ingredients

1 c. fresh pineapple puree (about 1 1/2 c. fresh pineapple chunks)
2 tsp. corn starch
sugar, as needed, if needed

Instructions

1. Mix pineapple puree and corn starch in pot and cook till thick. Sweeten if needed.
2. Serve warm or cold. Keeps three days in refrigerator. May be canned. Do not freeze.

Scripture of the Day

Psalms 145:14
"The Lord upholds all who are falling and raises up all who are bowed down. The eyes of all look to you, and you give them their food in due season. You open your hand; you satisfy the desire of every living thing."

Labels:

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