Sauces and dressings





  • 2 pears
  • 2 peaches
  • 2 apples
  • 2 stalks of celery 
  • 1 medium onion
  • 8 red tomatoes 
  • 1 green or red pepper, diced (optional)
  • 1/3 cup (85 ml) to ½ cup (125 ml) of sucanat or turbinado sugar 
  • ½ cup (125 ml) of apple cider vinegar
  • 1 teaspoon (5 ml) of sea salt
  • 1 tablespoon (15 ml) of pickling spices
  • Pepper



  1. Blanch and peel tomatoes.   Peel the apples, pears and peaches.  Chop all the fruits and vegetables finely.
  2. Put all these ingredients in a saucepan, add the sugar and vinegar.  Salt.  It is preferable to add a pinch of pepper at the end of the cooking process.
  3. Place the pickling spices in a cloth (a tissue, a cheesecloth or muslin) and add it to the saucepan.
  4. Bring everything to a boil, reduce the heat and let simmer until the mixture has reduced of about ¼ in volume.
  5. Let cool and pour into sterilized jars

NB: It’s preferable to use organic ingredients. 

Lise Guénette, ND.A.
All rights reserved

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