Homegrown Apple Sauce
Apple sauce is the perfect recipe to help you use up a big apple crop. I am lucky enough to get green apples straight from my neighbours tree each year and love creating crumbles, pies, and even chutney to share.
I’d never made apple sauce like this before though, and it was surprisingly easy, with minimal ingredients too. Peeling and dicing the apples is the only time consuming part of the process, so once that’s done it’s fairly straight forward for even a novice in the kitchen.
This recipe uses 10 apples which sounds like a lot but once cooked down the volume is significantly reduced. From the recipe below I filled three of the 0.25l preserving Kilner jars I got on Amazon (plus a tiny bit left over to make two individual apple crumbles) - so you can double the quantities if you want to fill all six jars and make more.
This recipe works perfect as an apple sauce to accompany your roast pork, but could also be the base for a pie, tart or crumble too.
INGREDIENTS
10 apples (peeled, cored, and diced finely)
100g unsalted butter
150g light brown sugar
25ml cold water
1 lemon (juice only)
1/2 tsp ground cinnamon
1/2 tsp nutmeg
METHOD
Melt the butter in a wide bottomed non-stick pan over a medium heat
Add half of the apples, all of the sugar, water and lemon juice, and stir allowing the fruit to soften slightly.
Add the remaining apple and keep stirring - the first lot of apples will turn into puree whilst the second lot should remain more in tact to give the sauce texture.
Add the cinnamon and nutmeg and slowly cook the mixture, frequently stirring, until the sauce is soft and golden in colour. The apple chunks remaining should breakdown easily under the weight of a fork or spoon.
Carefully transfer the mixture into sterilised jars with lids, and allow to fully cool before storing or serving.
