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Chunky Fun Sun Fruit Sauce

4 c. diced, peeled fruit or berries (half should be apple, up to 1 cup can be rhubarb)

1-4 tablespoons raw sugar or other natural sweetener

juice of ½ lemon

¼ teaspoon cinnamon or 1 cinnamon stick (optional)

1-2 teaspoons quick-cooking tapioca, if using berries or juicy summer fruits

This will fit in a one-quart cooking jar and makes about three cups once the fruit relaxes. Easily multiplied for larger cooking vessels. You can use any type of cooker for this, but keep an eye on jars in a panel cooker and pull them out if syrup begins to boil over so they won't overcook. Box ovens give the most delicate flavor, but I've made very good fruit sauce in panel cookers. Easily multiplied for larger pot or jar.

Mix ingredients or layer into cooking vessel. Cover and bag if needed. Put in solar cooker in sun until fruit relaxes. Stir, taste, and add more sweetening if needed. Enjoy warm, room temperature, or cold, as a side dish (delicious alongside pork or chicken or a fresh garden quiche) or for breakfast or dessert. Leftovers can be frozen for a taste of summer when winter winds blow. Healthy and versatile! By SharonID.

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