Apple Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 2x400g/14ozs jars of apple sauce
- 1kg/2.2lbs apples (I used Pink Lady apples)
- 1/2 cup/125ml/4flozs water
- 4 tablespoons maple syrup or sugar
- 1/2 teaspoon ground cinnamon
Step 1 - Peel and core apples and cut into small cubes. Place in a saucepan with the water and bring to a simmer. Simmer with the lid on for 15 minutes stirring occasionally so that it doesn't catch. Add the maple syrup or sugar and cinnamon and simmer with the lid off for 5-10 minutes until a lot of moisture has evaporated and you get a spoonable but not wet consistency. Process in a food processor or Thermomix if you want a smooth apple sauce.
Notes: You can double or triple the recipe but cooking time will need to be adjusted for the greater volume of fruit. You can also add more maple syrup or sugar if you want your apple sauce sweeter. Or omit the sweetened and have unsweetened apple sauce which is handy for baking.
This can be canned if you use sterilising procedures. If you don't can, this can last for up to 2 weeks in the fridge (unopened). Once you open a jar it will last for 7-10 days (provided you use a clean spoon).