Friday, 20 November 2009

Homemade apple sauce

Thanksgiving Day in the US is coming up soon. I made a roast pork loin for Canadian Thanksgiving. If neighbours south of the border would like to try that recipe instead of making a traditional roast turkey, this apple sauce recipe would be just the thing to go with roast pork. Sure, you can buy readymade apple sauce, but it's really dead easy to make your own. All it needs is some cut up apples and a little simmering time on the stove while you deal with other things. By making your own, you can also choose the apples that you particularly like and control the amount of sugar that goes in (minus all the funky stuff in jarred apple sauce too).

Granny Smith and MacIntosh apples

Cooking apples are best to use for this. The tart crispness of apples like Granny Smith and Bramley gives the apple sauce a lovely zing, while the addition of sugar mellows out the tartness. You can also use a combination of cooking and eating apples if you like.

Ingredients (serves 4-5):

2 apples (I used Granny Smiths), peeled, cored and roughly chopped or sliced
2 tbsp water
1 tbsp lemon juice
2 tbsp sugar (or to taste)
10g unsalted butter (optional)

1. Place the apple pieces in a saucepan with the water, lemon juice and sugar.
2. Cook over low heat, stirring occasionally for about 15-20 minutes until the apples have softened. I prefer a slightly chunky texture in my apple sauce. If you want a smoother texture, simmer for another 5-10 minutes.
3. At the end of cooking, stir in the butter to add richness if desired. Can be served warm or cold.

Apple sauce

5 comments:

Marie said...

Not to mention, this apple sauce should make your house smell so comforting and of the season!

tigerfish said...

Yum, I am thinking this will be good for honey baked ham.

Sarah said...

this is great! i had no idea it was so simple. i'm going to try this with the granny smith apples i have lying around.

Food For Tots said...

Haven't tried it before but it looks so simple yet delicious. Yummy!

Nilmandra said...

Tigerfish: Oh yes, definitely goes well with baked ham or gammon, or anything porky!

Sarah: Indeed, just some simmering time on the stove. You don't even have to watch it very much and can get on with other bits of cooking.

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