Apple sauce

Apple sauce

By
From
Best Kitchen Basics
Makes
400 ml
Photographer
Petrina Tinslay

This recipe uses the most basic commodity apple – the granny smith. This version can feed Baby or you can serve it with roast pork. It is a blank canvas, which can be adapted to suit your needs, taste or, dare I say, proficiency? Using this recipe as the foundation, try different types of apples with different levels of sweetness, acidity and tannin. You can also try other varieties of sugar, or spices like star anise or fennel – even salted butter brings a certain something to the mix. The same recipe and rationale applies to pears or fennel when in season.

Ingredients

Quantity Ingredient
4 granny smith apples, peeled and cored
100g salted butter
2 cloves
1 cinnamon stick
1 piece mace, (if you can’t find this, try harder)
1 allspice berry
1 bay leaf
1 lemon, juiced
2 teaspoons sugar

Method

  1. Put the apples in a small saucepan with the butter, spices and bay leaf. Add the lemon juice, sugar and 2 tablespoons water. Cover with a tight-fitting lid and cook over low heat for 10–15 minutes or until the apples soften completely.
  2. Remove the pan from the heat and discard the spices and bay leaf. Using a hand-held blender, blend the apples to a fine purée. Set aside until ready to use or store in an airtight jar or container in the refrigerator for up to 5 days.

Note

  • Make this sauce in larger quantities and freeze in portions using resealable sandwich bags. Don’t forget to label them, as freezing brings a certain anonymity. For a sweeter version double the sugar.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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