Apple Sauce
Homemade Apple Sauce is so much better than out of a jar. Traditionally eaten with meat, pancakes, ice cream, french fries and a host of other dishes, depending on the country you happen to be in!
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Servings: makes 2 x 300 ml jars (2 x 10.5 oz jars)
Calories: 104kcal
Ingredients
- 4 Bramley apples or similar tart, cooking apples
- 60 g salted butter
- ½ Tbsp lemon juice
- ⅛ tsp ground cinnamon
- 60 g white sugar
Instructions
- Peel, core and slice the apples into wedges about. Then halve these wedges into 2.4 Bramley apples
- Place all the ingredients in a large saucepan over medium-low heat and bring to a simmer. Reduce heat to low and cook away for 10-15 minutes, uncovered, until the apples are soft and broken down into pulp.Add a splash of water if it's getting too dry.60 g salted butter, ½ Tbsp lemon juice, ⅛ tsp ground cinnamon, 60 g white sugar
- Stir a few times to help break up the apples and to stop it from catching. I usually cook it for 10 minutes, and leave the odd chunk in there. Cooking for 15 minutes will leave you with most of the apple chunks cooked.
- Taste and add a little more sugar if you think it needs it. Apple sauce should be tart with a hint of sweet.
- Transfer to a clean jar and store in the fridge for up to 7 days.See other storage advice above.
Notes
Nutritional information is for full recipe yield.
Nutrition
Calories: 104kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 39mg | Potassium: 80mg | Fiber: 2g | Sugar: 14g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.1mg
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