Category Archives: Sauces and Dressings

Applesauce

Livia (pictured) jars up fresh ground applesauce. She loves it and can eat about 1/3 of a jar or about 1 whole apple per serving. What a great way to get your child to eat good stuff.

20-25 lb favorite apples – 1 1/2 lbs of apples for each pint (25 lb box will yield about 16 pints)
2 lrg cans pineapple juice

Peel and core apples.
Cut apples in 1/2 wedges, as you are cutting the apples put them in a large bowl containing the pineapple juice.
(The pineapples juice acts as an anti-browning agent and taste sweeter than when using lemon juice and
I NEVER use a chemical alternative of ascorbic and citric acid mixture).

In a large stock pot of light syrup (2 1/4 C Sugar to 5 1/2 C Water, yield 6 1/2 C light syrup) or water cook apples. Boil for 5 minutes. Drain apples and use your choice of grinder or food processor to obtain your desired consistency (chunky or babyfood smooth). You can add cinnamon and sugar to taste if you prefer spiced applesauce. Pack applesauce into hot sterile canning jar, leaving 1/2 inch head room. Remove air bubbles, clean rims of jars, adjust caps and rings.

Hot bath process 30 minutes. Remove from hot bath, allow to cool, test seals. Store in dark, dry, cool place.

Teriyaki Sauce

This is from our very favorite Sushi restaurant in Denver. Jorel had his first solid food there – Sushi Rice.

1 C Soy (I use Kikkomon light soy)
1 C Saki
1 C Sugar

Mix together in sauce pan and simmer on low until reduced to 1 – 1 1/2 cups.
Sauce will be glossy and rich. It should coat the back of the spoon.

Can be stored for a month.

Variation:
Add 1 tsp grated ginger and or 1/2 tsp grated garlic if you like

Thai Lime Garlic Dressing

This is usually used for the green papaya salad but works well for the grilled lemongrass dishes and other salads.

1/4 C freshly squeezed Lime Juice
1/3 T Sugar
4 T Fish Sauce
1 T minced Garlic
1 T Hot Chili Sauce, (Sriracha)

Can add for a new twist some or all of:
1 very thin slice of Lemon
1/2 tsp grated Ginger
1 T grated Carrot

Bourbon Molasses Sauce

1 C Molasses (I prefer Brer Rabbit brand)- mild)
1 C Bourbon (Jim Beam)
1 C Heavy Cream (do not use half/half)
Heat the molasses and bourbon is medium size pan
(mixture will bubble up when stirred and can make quite a mess if you use a small pan.)
Heat Molasses and Bourbon to a gentle boil, reduce heat and continue a very gentle boil stirring often until reduced to 1 cup. Add heavy cream, bring to a gentle boil and again reduce to 1 -1 1/4 Cup Glossy Smooth Sauce. Keep warm, but be careful not to let it go to sugar by overcooking it.

Serve on grilled pork chops, steaks, hamburgers,
baked potatoes, grilled veggies