For so long I’ve attributed the use of apple sauce as the condiment to pair with Turkey at Christmas lunch…and only that. A little jar that stays in the fridge all year round only to pop it’s lid again 12 months later for its yearly appearence. As times gone by, I’ve realised it is worth much, much more and now use it all the time. Who knew it could make healthy treats and deserts taste gooooood!
The jars of apple sauce I used to buy from the supermarket are full of refined sugars and nasty, unnecessary additives. Apples are naturally sweet and deliciously tasty so they provide all the sweetness you need on their own. Organic, homemade apple sauce is by far the healthiest option (and cheapest!).
This batch was made for my blueberry baking frenzy, starting with blueberry and lemon scones (recipe for that here.) I prefer to cook the apples in one batch and then freeze the homemade apple sauce, ready for another day. It’s not a lengthy cooking process nor a difficult one, but that way you save any apples going off and the extra time in the future.
You can add it to yoghurts for a creamy apple sauce flavour, bake your cakes with it or pair it with savoury dishes like pork chops. If you’re looking to make a dessert recipe butter-less then swapping the butter for apple sauce is a good place to start. It’s not an exact science but with a little judgement – it does the trick! Also if you have any left over and have a busy work or home life juggling babies, then this makes for the perfect, quick and tasty food.
(I am not embarrassed to say I eat it alone, in all its apple sauce glory out the jar. Uhum.)
If you want to flavour the sauce with cinnamon or other spices, simply add the spices into the water whilst the apples are simmering.
Enjoy!
