Makes 32 Servings
Nutrients Per Serving:
Fat 0 grams
Saturated Fat 0 grams
(0% of calories from fat)
Protein 0.2 grams
Carbohydrate 5.2 grams
Cholesterol 0 mgs
Fiber 0.2 grams
This recipe is courtesy of Dr. Weil’s cookbook: True Food: Seasonal, Sustainable, Simple, Pure.
A delicious sauce that’s light and lets the fresh fruit flavors shine through.
This is a cleaned-up version of an old standby, light enough to let the fresh fruit flavors shine through. Pectins in the fruit thicken the sauce naturally. A True Food Kitchen exclusive!
Food as Medicine
Ginger is a rich source of potent anti-inflammatory compounds known as gingerols, which may contribute to its effectiveness in clinical studies where ginger has been found to alleviate pain and swelling associated with both arthritis and general muscular discomfort, supporting its role in promoting healthy aging. Ginger also has a long history of effectively relieving gastrointestinal problems.
3/4 cup chopped fresh pineapple
1 Fuji, Gala, or Honey Crisp apple, cored and cut into wedges
1 tablespoon chopped fresh ginger
1 scallion, cut into 1-inch pieces
1/2 cup packed light brown sugar
1/3 cup freshly squeezed orange juice
1/3 cup low-sodium soy sauce
- Combine all of the ingredients in a saucepan over medium heat.
- Bring to a simmer and then reduce the heat to low. Continue to cook for 20 minutes, until the fruit is soft.
- Allow the mixture to cool for 20 minutes, then transfer to a blender or use an immersion blender to puree. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until it is a smooth sauce.
- Transfer to a lidded container and refrigerate for up to 3 days. Stir well before using.
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