Apple Sauce Recipe
Apple Sauce Recipe. The classic accompaniment to roast pork, but also a good way of preserving a glut of apples in the freezer. Put the chopped apples into a saucepan with 150ml water and the sugar.
Stir to knock out any lumps, then tip into a serving dish. This ingredient shopping module is created and maintained by a. Cover and bring to the boil.
Turn off the heat and serve.
Add the sugar, cinnamon, and water to the pot. Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Sprinkle over the sugar and place the pan over a low to medium heat.
Nutmeg, maple syrup, allspice, butter, to taste.
How to make apple sauce. Apples also have their own natural pectin, so you'll get a good texture. Bring to a boil and reduce heat to a simmer.
Add all the ingredients to a large pot or saucepan and stir well.
This simple, tangy apple sauce takes no time to make and freezes brilliantly. Add more sweetener or spices, to taste, and serve or store your applesauce. This ingredient shopping module is created and maintained by a.
Tip all the ingredients into a pan, then cover with a lid.
Put the apples and water in a saucepan. Decrease water to 1/4 cup. Cover and bring to the boil.
The classic accompaniment to roast pork, but also a good way of preserving a glut of apples in the freezer.
Cinnamon, more or less to taste. Serve with classic roast pork, particularly fattier cuts, where the acidity of the apples and lemon juice help to counteract all of that richness. Peel the apples, remove the cores and chop the apples into bite sized chucks.
