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Apple Sauce

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I planned to do a Roast Pork Crackling Joint and I’ve been facing such problems getting a jar of apple sauce so I decided to make some myself and you should too … because it taste so much better and you can easily freeze them and it”ll keep well, frozen for up to a year!  Use good quality, fresh cooking apples .. such as Golden Delicious, Granny Smith ..

Core & slice apples using an apple slicer ....easy peasy and then peel the skin

Put all ingredients together in the pot ....

Bring all to a boil then continue to simmer at a low heat for 20 minutes

Voila ... easy-peasy and you get your lovely home-made Apple Sauce sans all the preservatives, etc .... lovely slapped onto your roast pork sandwiches as well, just as what hubby dearest would do with our leftover Roast Pork 😉 ... or serve it with your cheese platter!

RECIPE

Ingredients :

1 kg cooking apples

scant ¼ cup dark brown sugar

scant ¼ cup sugar

a 3 – 4″ piece of cinnamon

2 – 3 Tbsp lemon juice

few slices lemon peel + some grated lemon zest

½ tsp salt

½ cup water

Methods :

  • Peel, core and slice apples into wedges … I find it speedier to use the apple slicer to do this 
  • Put all ingredients into a pot and bring to the boil
  • Lower heat and simmer for 20 minutes
  • Mash with a potato masher if you prefer a smooth Apple Sauce but if you prefer a chunkier sauce, stir it around in the pot and  leave sauce the way it is
  • Tasty served up hot or cold with your roast pork and nice with your cheese platter too

4 responses »

  1. An excellent recipe! It makes me wonder how good the sauce would be with jaggery and palm sugar instead of the other sugars? Have you ever tried this one using half cider and half white wine for the cooking liquid?

    Reply
    • Hehe, I did consider using palm sugar but decided against because it may over-power the taste of the apples …cider as in alcohol cider or cider vinegar? Never thought about white wine before but had thought about using apple juice though 😉 Added lemon juice/peel/zest because it gives the sauce a ‘lift’ rather than just plain sweet.

      Reply
      • You might be right about the palm sugar being overpowering… only one way to find out right?

        I meant non-alcoholic cider like unfiltered fresh apple juice but hard cider would also work.

      • Ok apple cider … won’t be able to get that here although I don’t mind trying 😉 … gonna use my apple sauce to bake a cake … shall be good to see how it turns out …found pics of my Lemon Sole rolled around Asparagus and had just posted it 😉

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