Apple sauce. I love it. As a kid I loved to eat it on its own.
And in Berlin, we actually put apple sauce and sugar on potato fritters.
In Germany, apple sauce is also used as a topping at Christmas markets for a Crepe or pancake.
With some extra cinnamon and sugar on top,... YUM. I love it.
So much like Christmas. You should try that!
Just spread on a pancake or crepe and sprinkle with a mix of sugar and cinnamon.
That is all you need to really have a great dessert/snack.
Sometimes I feel like something sweet in the evening. I do not eat after 7-7:30pm anymore.
But when I have a slight craving for something sweet, apple sauce is just perfect.
A couple of spoons and I am happy and my sweet craving is gone. Perfect.
Light on the stomach and so easy to digest. Perfect for gut health and our livers love it, too.
Apples are just perfect for our gut and liver health. And its all in the skin.
That is the reason why I leave the skin on for this apple sauce.
This is not a raw apple sauce. I personally love it cooked (preserved).
This way I can make apple sauce in advance and store it.
And, it so reminds me at my Austrian grannies kitchen.
When she cooked apple compote!
This smell is home for me :-)
But if you look after a raw version, just keep it raw, don't cook it.
But you have to eat it right away. I don't think it will stay good for a longer time.
It will oxidase and all you are left with is a brownish sauce what has not many good things left
for your body.
What you need to make 2,5 small jars:
(the jars I use fit about 250ml liquid)
600g red apples (royal gala or pink lady) - core removed & chopped up
500ml filtered water***
50ml fresh lemon juice
1/2 tsp cinnamon
1/8 tsp ground cloves****
4 tbsp Maple Syrup
***I like my sauce a bit more liquid. Like baby food :-) If you prefer a more thicker sauce, use 400ml water
**** if you have no ground clove in your pantry, use 1 big clove or 2 small ones.
Direction:
1. prepare apples. Remove core and cut into small pieces.
Add with all other ingredients into a pot and bring to the boil.
2. turn down the heat to a middle simmer and cook for about 15 minutes or until soft.
Turn off the heat and rest for about 15 minutes.
3. Puree with a stick blender. I personally love it fine blended.
But if you prefer some bits and pieces, feel free to blend it to your like.
4. Fill the still hot sauce into very clean jars. Close with a very clean lid and turn upside down.
Leave for 10 minutes and turn around again. Leave until cooled out.
This way you preserve the apple sauce.
5. ENJOY