Ziggystardust Posted August 20, 2005 Share Posted August 20, 2005 Hi,Does anyone have a recipe for Apple Sauce please?You probably think I'm being a bit thick and this is something really simple, but I've not done much in the way of cooking!Many thanks.Lou. Link to comment Share on other sites More sharing options...
Lori Posted August 20, 2005 Share Posted August 20, 2005 Would this be for jarring (storage) or just to eat at once? Link to comment Share on other sites More sharing options...
Cat Posted August 20, 2005 Share Posted August 20, 2005 If you want something to eat with pork, and not to store, then it's pretty simple.Peel, core and chop into 1 inch cubes a few apples, 3 or 4 should be ample.Put in a saucepan with a just a little water, or white wine, or calvados if you likeadd a little sugar, one teaspoon for each apple if you like it tart, or more if you have a sweet toothadd 2 or 3 cloves (optional, but that's how I like it) you could also add a little powdered ginger if you like things spicystew over a low heat, stirring occainionally, until the apples turn to mush, about 5 minutes normallytaste it, now you can add more sugar or liquid if you like, taste it again, play around with it until you have something you like.Remove the cloves and serve. Link to comment Share on other sites More sharing options...
Fantine<br><br><br><br>Susie Posted August 20, 2005 Share Posted August 20, 2005 I would recommend using an apple that breaks down a bit with cooking; Canada Gris would be the best one to choose IMHO. Link to comment Share on other sites More sharing options...
Christine Animal Posted August 20, 2005 Share Posted August 20, 2005 That sounds like delicious apple sauce Cathy in the Lot"with a just a little water, or white wine, or calvados if you like"but are you sure it is typical "English apple sauce" ? Link to comment Share on other sites More sharing options...
Ziggystardust Posted August 20, 2005 Author Share Posted August 20, 2005 Thanks Cathy, that does sounds delish!I was hoping to make some to eat straight away, I guess it would keep in the fridge for a few weeks at least but I would also like to prepare some for storage too.Unfortunately, I havent a clue what apples I would use as they are from the trees in the garden! Many thanks againLou. Link to comment Share on other sites More sharing options...
edyth Posted August 20, 2005 Share Posted August 20, 2005 I have always cooked mine in the microwave.In the UK I had a Laxton Pipin tree in the garden and the apples were ideal. I just peeled and cored the apples, sliced them and put them in a bowl in the microwave - no sugar, no water. I cooked them on "high" until pulped and bagged them in portions ready for when we were having roast pork, or in larger portions suitable for an apple pie. Done in the autumn I had enough until the next year's glut.Since coming to France I have used the Golden Delicious which are left to rot on the ground in a nearby commercial orchard.I might try adding cloves or ginger next time - sounds good to me. Link to comment Share on other sites More sharing options...
Russethouse Posted August 20, 2005 Share Posted August 20, 2005 My husband makes our apple sauce - no sugar just a combination of cookers and eaters so it isn't too sharp.I don't think I would want to store it very long though..... Link to comment Share on other sites More sharing options...
edyth Posted August 20, 2005 Share Posted August 20, 2005 I store them in the freezer - sorry forgot to say that. I suppose the variety of apples would determine the sugar content and whether or not they pulp well.Anyway I am a firm believer in freezing or preserving when things are in season and hate to see things left to rot if they can be used. Link to comment Share on other sites More sharing options...
Teamedup Posted August 20, 2005 Share Posted August 20, 2005 I love it, but only with a drop of good hot custard on it. I really do not like it with pork at all. Link to comment Share on other sites More sharing options...
Ziggystardust Posted August 21, 2005 Author Share Posted August 21, 2005 Thanks everyone for your suggestions, I will give some of them a go this week TU, I also do not like it with pork, because I am a veggie! But I love it with the rest of a roast dinner!Cheers!Lou. Link to comment Share on other sites More sharing options...
bizzer Posted August 22, 2005 Share Posted August 22, 2005 Hi guystry cooking the apples with a sprig of rosemary in --- not too much rosemary as it can make it taste soapy... you could even try a sprig of lavander.I peel my apples, core them and slice them thickly, pop them into some lemon juice to stop them going brown then pop them into a saucepan with a tight fitting lid and cook them down gently to the consistency I require either a coarse texture or a smooth pulp i too have added calvados and sometimes a nice scrumpy jack or strong flat cider it really does make a difference to the flavour and I always add a pinch of salt...If ever I bottle the sauce I always heat the jars (Not too hot) and put the lids on as soon as the jars are filled and the apple sauce is still hot (helps to form a vacuum) --- prevents bacteria and moulds from growing... sit back and enjoy the "seasons out of season" after all the whole point of preserving is to enjoy foods,which have waved goodbye a few months earliercheersBarry Link to comment Share on other sites More sharing options...
Christine Animal Posted August 22, 2005 Share Posted August 22, 2005 Barry bizzer, you mentioned a pinch of salt. I love loads of pepper on my apple sauce (when it's on the plate).I had a look at your site the other day. Lelavalette looks like it's in a lovely setting and the food looks really good too, I'm sure you will be a great success and I wish you all the best. Link to comment Share on other sites More sharing options...
bizzer Posted August 22, 2005 Share Posted August 22, 2005 Cheers Christine,,I hope you will be able to pop in when it is completeBarry Link to comment Share on other sites More sharing options...
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