My apple sauce is different each time, depending what kind of apples I have, and I also add a different spice each time. Apple sauce is a good way to use up extra apples that might not be so tasty any longer to eat raw.
2 people made this
1.5kg apples, peeled and cored
75 to 100ml water
sugar or honey, to taste
freshly squeezed lemon juice (optional)
1/2 teaspoon ground cinnamon or cardamom or cloves or allspice)
Method Prep:10min › Ready in:10min
Chop apples and place in a heavy large saucepan. Depending on how juicy they are, add 75 to 100ml water. Cover and cook till apples are very soft and fall apart. Check every so often to make sure they don't cook dry and add a little water as needed.
If you prefer your apple sauce chunky, just crush like you would mash potatoes. Or, if you like a smooth apple sauce, puree in a blender. Add lemon juice and/or sugar to taste Add one of the listed spices and cook for a further 5 minutes. Pour hot apple sauce in sterilised jars and let cool then store in the fridge. Or pour into freezing containers after cooling and freeze.