Peddling back to when I made the rolled loin of pork for the lunch we enjoyed with friends last Sunday, I also made apple sauce. I’m sure you would agree that if you’re going to crunch on crackling, it can only be all the better for dipping it into apple sauce.
However, I have an aversion to the jars of apple sauce I see on the supermarket shelves. It’s all so pureed and lacking in texture that it reminds me of baby food or food for those who have had their jaws wired together.
I didn’t want to serve a sauce that looked like I’d picked it up in either the baby aisle or the medicinal aisle so I made my own. This is a great apple sauce as it is seasoned with spices making it totally appropriate for the upcoming Christmas season and I know a lot of people serve roast pork if not on Christmas Day then perhaps on Christmas Eve or Boxing Day and so to have a jar of this in the fridge would certainly be handy.
Apple sauce can be made very quickly however I had a very keen assistant in the kitchen with me who insisted on peeling all the apples and then wanted to use my largest knife to core them. Stress levels rising and what could have taken just a minutes blew out to an hour. Never mind – he didn’t chop off his fingers and we had fun together.
So this is how Alfie and I made our spiced apple sauce.
Spiced Apple Sauce
Makes: 2 cups approximately
Degree of Difficulty: 1/5
Cost: Just a couple of dollars
- 6 granny smith apples peeled and cored and cut into chunks
- 1/3 cup water
- 2 tbspns sugar
- 6 cloves *
- 1 cinnamon quill *
Place all ingredients in a medium-sized saucepan and stir over medium heat until apples have softened – about 15 minutes. Remove spices and use a potato masher to mash the sauce into the desired consistency however do leave a bit of texture as a smooth sauce is too much like baby food.
Allow to cool then spoon into sterilised jars and store in the fridge.
* You can tie the spices up in muslin so you don’t have to search for them when the sauce is made – no one wants to bite into a clove!
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