Spiced apple sauce

October 3, 2017

 

This past month we have been flooded with apples from our trees. Our afternoon post-nap ritual is for Baby Zand and I go to go out, pick an apple to snack on, and watch puppy Haigo run around in the yard. I am dreading the day there are no more apples on the trees, and we will turn into tantrum central! We can't even eat these apples quick enough, more and more just keep falling off the tree. So we have been living on apple muffins, apple pie, apple crumble, apple muesli, apple juice, and this spiced apple sauce. It gets its kick from chili and ginger with a hint of cinnamon. Baby Zand is the biggest fan - maybe because she never had purees before with the baby led weaning?!? 

 

While Baby Zand just licks it directly from her hands - and you may want to try that, too! It's delicious - it goes really well with morning oatmeal, coconut chia pudding, and pumpkin spice pancakes! And if you have a Thermomix, it's super easy to throw it all in, cook it for 15 minutes, and done. In a pot it may take a bit longer, but it's definitely worth it! 

 

 

Preparation time: 1 hour

Makes 4 cups (1 quart): 

 

- 10 - 12 apples ( about 1kg/ 2.2lbs) 

- 1 thumb sized piece of fresh young ginger

- ½ small Thai red chili

- ¼ cup lemon juice (you need 2-3 lemons) 

- 1 tsp ground cinnamon 

- ¼ cup honey or coconut nectar (optional) 

- small jars (I use four 250ml/ 8oz size jars) 

 

  1. Start with chopping the apples. It is up to you if you would like to leave the skin on. If you can't find organic apples, you may want to peel your apples, as most of the pesticides get accumulated in the skin. Quarter the apples, and core. Then place in a big pot. 

  2. Using the back of spoon, rub the skin off the ginger. This way you don't lose as much as you would peeling the ginger! Then run the ginger over a small grater to get finely minced ginger. Place in the pot. 

  3. Cut the chili in half lengthways, and deseed. Run your knife along the inside, to get all the seeds out. Then finely chop the chili, and place in pot. 

  4. Add the lemon juice and cinnamon to the pot. 

  5. Heat pot over medium heat, and stir every few minutes. The apples should start to cook down and fall apart. This will take around 20 minutes. 

  6. Let the apples cool of slightly, then puree in a blender, food processor or with an immersion blender until desired smoothness has been reached (I like mine still a lightly chunky). 

  7. Do a quick taste test. If you need more sweetness, add the honey or coconut nectar. 

  8. Place the puree pack in the pot on the stove and cook down for another 5 minutes. Fill into jars, and store in refrigerator for up to 4 months. 

 

Happy apple picking! 

 

 

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© 2020 Martina Zand