Leaving me alone with a pot of apple sauce is as disastrous as leaving Winnie the Pooh with honey. It will all be gone by the time you get back. The evidence? Me with a giant sheepish smile smacked right across my face and a jar left wide open on the kitchen counter with its content emptied save for the odd specks of minuscule apple chunks and sugary goo. I’ve been naughty and I know it.
Apple sauce is such a brilliant sugar fix. It is essentially having an apple pie minus the fat and carb-loaded pie crust. Maybe I should rebrand it as 100% fat free skinny apple pie. It also complements roast pork all too well by cutting through the grease and freshening a heavy roast meal. Roast pork + crackle + apple sauce + steamed tuscan kale/savoy cabbage + gravy = mind blown.
Other than just having it by the greedy spoonfuls, I have recently been enjoying apple sauce with my morning buckwheat cereal topped with a generous dash of cinnamon. It can also be used as a substitute for oil in muffin recipes. Yum!
Homemade Apple Sauce
Prep time: 10 minutes
Cooking time: 15-20 minutes
5 granny smiths, peeled cored and chunked
4-5 tbsp sugar*
1/3 cup water
1/2 tsp cinnamon or all spice, optional
1 tbsp lemon juice, optional
* My rule of thumb is one tablespoon of sugar per apple. If your apple is already rather sweet, cut the sugar down to as much as 1/2 to 2/3 tablespoon. For a completely sugar free version, use pink lady apples instead. You may even wish to add a tablespoon of lemon juice for some extra tang.
1. Chuck all your ingredients into a smallish medium saucepan. Bring to boil and allow to simmer for 15-20 minutes until the apple is mash-able and the liquid mostly evaporated.
2. Using a potato masher, mash all the apples up. You can alternatively use a blender or food processor but I say a masher is much easier to clean.
3. Pour apple sauce into a 500ml sterilised jar and store for up to a week in the coldest part of the fridge. For tips on how to sterilise jars, head over here to my Tangy Lemon Curd post.