Apple sauce

Sorry it’s take me so long to post the recipe! I had the pictures ready I just never got round to it!

Ok, so – Apple sauce. Home made. No added sugar or preservatives. Absolute heaven in a jar.

Apple sauce

My advice is to keep any jam jars – even if they were once your flat mates. You can always fill them with this delicious apple sauce to dollop onto porridge or have as a snack.

So, the ingredients:

Apples, duh! Usually red ones, like braeburn or cox work best. Especially when they are getting a bit wrinkly and past it. That’s the perfect stage. But I’d imagine it can work with fresh ones too – it might be a bit more zingy.

The more apples you have, the more sauce you’ll get out of it.

My flat mate happened to have 4 left over at the perfect stage so she gave them to me and as usual I got creative.

Peel the apples. Then cut them in half and then quarters, and remove the core. Try not to cut too much of the apple out, just the thin bit of core and seeds and stalk etc. Cut the remaining chunks into smaller chunks.

Making of

Put the chunks into a saucepan and add about half an inch of water to the bottom. If there are more apples, add about an inch. Less than you think or the apple sauce will be too watery.

making of 2

Put them on a high heat and allow the water to boil around them. Keep boiling, for about 5 minutes, maybe a little more, and stir occasionally. The apple should begin to look more yellow and the edges will start to soften and go mushy. Once the chunks are evenly yellow and mushy in appearance, turn the hob off and remove the pan from the heat.

Then blend with a hand blender to the desired consistency. Sometimes I add a little ginger and cinnamon to the sauce, but that’s up to you. Once its cooled a bit, scoop it into a jar.


Simples šŸ˜‰


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