I’ve been loving the delicious British apples which are very much in season right now. We often go to farmers markets at the weekend, where £2-3 will buy around 2kg, and they are so tasty. I usually keep a few behind for eating purposes, then turn the rest into apple sauce – 5 decent sized apples makes a 500g jar.
I’ve been using apple sauce a lot lately in my cake recipes as an egg replacer. It also helps to moisten the end result, and tends to make it perfectly sweet enough for my family’s taste. My daughters also love it added to goats yoghurt as a treat.
– wash and sterilise a suitably sized glass jar
– peel and core the apples, chop them into large chunks and give them a wash in a colander
– place the apples in a saucepan and turn the heat up to the highest setting. When they start to make a fizzing sound turn the heat down low, and put the lid on the pan. Cook for about 15 mins until soft
– whiz up in a blender or food processor, and decant into your sterilised jars
– keep in the fridge for up to a month, if it lasts that long 😉