This recipe has Sugar as 61.5% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 6.1% of RDA
• Carbs: 11.7% of RDA
• Fat (total lipid): 0.6% of RDA
• Fiber: 21.2% of RDA
• Fructose: 34.8% of RDA
• Protein: 0.6% of RDA
• Sodium: 0.1% of RDA
• Sugar: 61.5% of RDA
• Vitamin A (IU): 3.7% of RDA
• Vitamin B6: 4.2% of RDA
• Vitamin C: 12.9% of RDA
• Iron: 1.1% of RDA
• Magnesium: 3.0% of RDA
• Manganese: 3.9% of RDA
• Niacin: 1.3% of RDA
• Potassium: 7.0% of RDA
• Zinc: 0.9% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
COOKING THE APPLES
1.
Cut up the apples and the pear into pieces approx the size of a small strawberry. Leave the skin on. (Don't use the cores and/or any seeds .. just the flesh and skin).
2.
Put the pieces into a pan deep enough to fill with water up to the top of the apple and pear pieces.
3.
Bring the pot to a boil, then reduce to a simmer and cover.
4.
Let this simmer until the apples are soft. This usually takes about 45 minutes. Stir occasionally.
5.
When the apples pieces are soft enough, I usually pour off some of the water from the pan into the sink. You certainly won't need most of it .. maybe just a half-cup or so when all is said and done.
BLENDING THE APPLE SLICES
6.
Transfer some apples pieces to a food processor and blend. Be careful not to transfer too much water to the food processor or your apple sauce will be too watery (I use a strainer here).
7.
Blend in batches. If the sauce is too thick, add a couple of TBSP of water from the cooking pot to the food processor and blend again.
8.
Once blended, transfer the sauce to a bowl and repeat the blending step until you're out of cooked apple slices.
9.
Stir in the cinnamon (to taste) and serve.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
The number of apples depends on the season. Peak season, honeycrisp apples can be huge... so you may only need six. Off-season, they can be really small, so you might need a dozen. It totally varies, but eight is a good baseline from which to begin.
2.
You can coarsely chop the apples and the pear .. it just takes a little longer to cook them.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 122
Protein 0.63 g
Carbohydrates 32.0 g
Iron 0.23 mg
Fiber 5.92 g
Calcium 12.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
