For keeping the doctor at bay, have an apple everyday, though in a tangier, delicious and interesting form – as apple sauce. It is incredibly healthy and can be smart swap for fat, liquid oils and liquefied butter in several baking recipes alongside being high fiber and adding greater moisture and extending shelf life.

For making premium apple sauce always opt for softer, innately sweeter varieties like Golden Delicious, Fuji, Pippin, Gala, among others available during the season. For adding slight tartness to your sauce opt for varieties like Transparent, Granny Smith, Jonathan, Rome Beauty, Gravenstein and Braeburn.

Using Jonared and Winesap apples lend a deeper, reddish colour to the apple sauce and for adding aromatic flavouring to your sauce choose Cameo, Winter Banana, Arlet or Paula Red apples.

Quick Homemade Apple Sauce Recipe

For the perfect sweet and tangy tasting apple sauce try using an assortment of apple varieties like seventy percent of the sweeter tasting apples, ten percent of apples that proffer a depth of colour to your sauce, ten percent apples that add a fruity aroma and ten percent of tart-tasting apples.

Adding juiced lemon along with the peel helps in enhancing and brightening flavour of the apples whilst balancing the sweet taste.

Preparation Time: 1 hour
Cooking Time: 10-20 minutes
Total Time: 1 hour, 20 minutes
Serves: 2

Ingredients

Large cooking apples or any of the above (6)
Water (60 milliliters)
Brown sugar (45 grams)
Lemon juice (1 tablespoon)
Lemon peel (1 teaspoon)
Powdered Cinnamon to taste

Also Read

Flavoursome Bearnaise Sauce Recipe
How To Make Exceptional Homemade Barbecue Sauce
Sauce Recipes

Procedure

The apples must be cored, sliced and cubed with the skin removed or left intact. The skins could also be tied in a cheese cloth, used in the cooking process and then discarded. The cubed apples are now placed in a heavy bottom saucepan with the juice and peel of lemon added and sealed with lid.

If you want a thicker sauce then use lesser amount of water during the cooking process or omit it. The analogous amount of fresh apple juice or cider can also be added to the vessel in place of water to prevent the cubes from sticking to the pan during the cooking process. Moreover, as apples have high water content they too would release water during cooking.

The apples should be stewed at low temperature for a time period of fifteen minutes. Now, crank up the flame and keep boiling till almost total evaporation of liquid has occurred. At this stage the apples would have softened and if you prefer having some texture left on the apples (which are deemed ideal) then halt the cooking process or else continue till the cubes literally fall apart.

Always add the sugar/ honey at the conclusion of the cooking process as the apples would stay chunkier since sugar tends to hold the cubes together.

The contents of the pan can either be mashed (for a chunky feel) or placed in a liquidizer/ food mill fitted with a fine-hole disc/ fine sieve (for smoother consistency) whatever is your preference for processing and removing skins/seeds if added. The cooked apples can also be forked rather than passing them through a food mill though ensure taking out any skins and seeds from them. Sprinkle on powdered cinnamon over the top for added depth of taste.

Your apple sauce is ready to be served and can be used to accompany roast or other pork dishes, served with cottage cheese, yoghurt, oatmeal, apple pie, ice cream or the dish of your choice.

This apple sauce preparation stays fresh under refrigeration for up to three days or lasting till a year’s time when placed in the freezer section.