Sunday, March 27, 2011

Hitting the (Apple) Sauce

As we’re going into Autumn here in New Zealand, apples have been cheaply priced and in cheerful abundance. I’ve been making stewed apple/apple sauce and freezing most of it to have on hand for later months.  Applesauce is fantastic on its own, with breakfast (oats, yoghurt=yum) in baking (pies, apple crumple, or as a replacement for butter in some muffin and cake recipes). It’s great hot or cold, and is super easy to make.

Cooking apples are best, as they hold up better under the heat.  As you can see from this picture, the apples I stewed had a few bumps and bruises which needed to be cut off and removed before stewing.
The recipe isn’t really a recipe at all because it’s so simple, but here’s how I make mine:

Spiced Apple Sauce

1)      Cut, peeled and roughly chopped apples (I did about 10 in this batch)
2)      Place in a big pot with a little water (1 C per 10 apples worked well)
3)      Season with:
3 tsp Cinnamon
1tsp ginger
Pinch of salt
½ tsp nutmeg
½ tsp allspice
Juice of 1 line/ or ½ lemon
2-3tsp brown sugar or honey
Pick and chose which of the spices you like. I really like the ginger hit, and the lemon or lime juice adds a really nice sharpness.  You may not want to sweeten it at all.
4)      On a high heat, bring to the boil
5)      Turn down heat once water is boiling, and allow to simmer
6)      Cook until water has evaporated and apples have softened to form a chunky sauce. Continue to cook longer if you want it completely smooth, or get out the whizzy stick/potato masher!

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