Apple sauce with cardamom

    55 min

    A chunky apple sauce great for using up end of season apples or apples with brown spots. The spices infuse with the apples to give a very pleasing combination of flavours.


    Washington, United States
    10 people made this

    Serves: 3 

    • 8 small apples - peeled, cored and chopped
    • 1 cinnamon stick
    • seeds from 1 cardamom pod
    • 3 whole cloves

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a heavy bottomed saucepan, add the chopped apples and a little water.
    2. Place the spices in muslin or cheesecloth and tie into a small bag. If you don't have muslin or cheesecloth, you can add the spices directly to the apples.
    3. Add the spice bag to the apples and bring to the boil over medium heat. Reduce to a low temperature, cover and simmer for about 45 minutes. Stir occasionally and add more water if necessary. Cook until the apples are soft and breaking apart.
    4. Before serving, remove the spices. Serve warm or cold.


    Cardamom is a spice indigenous to Sri Lanka and southern India. The seeds come from a plant belonging to the ginger family and are contained in small pods that can be added to dishes whole, or removed and ground. Local supermarkets usually stock the pods, but if unavailable, search online or in speciality shops.

    Recently viewed

    Reviews & ratings
    Average global rating: