Trio Fruit Sauce


  • 1 ½ kg green cooking apples
  • 3 ½ kg ripe tomatoes
  • 1 ½ kg sugar
  • 1 ½ kg firm green pears
  • 1kg onions, chopped
  • 2 cups currants
  • 6 teaspoons salt
  • 6 teaspoons dry mustard
  • 1 bottle Wild’s Ezy-Sauce
  • 3 cups water


  1. Wash, core and chop unpeeled apples, tomatoes and pears. Peel onions and chop. Place the chopped fruit and vegetables in a large saucepan with currants, and simmer for 2-3 hours, or until ingredients are very soft.
  2. Push through a coarse sieve or colander and return to rinsed pan. Stir through remaining ingredients. Bring to the boil and cook for 45 minutes or until sauce thickens. Using a small funnel or jug, fill sauce into hot sterilised bottles and seal. 

Serving Suggestion: best accompanied with pork, lamb, chicken or beef.