December 2018

 Here is yesterday's jar of Apple Sauce, together with dehydrated apple rings, also made from Bramleys. (These store for ever in an airtight jar, but they rarely last too long in our house as they are a delicious snack)

Apple Sauce

With lots of apples in storage, more than we shall eat before they are past their best, I thought I'd have a go at a childhood favourite of mine: Apple Sauce. I made a small quantity recently for a French Apple Tart, but there are lots of dishes it is great for, including old-style puddings like Apple Snow or Apple Meringue Pie, and as a filling for sponge cake, as well as a condiment to eat with roast meat.

I have deliberately made it on the sharp side, as it can always be sweetened before use if needed, or enriched with some butter. I really like the acidity of the sauce as it is though, made with Bramley Apples, but any apple can be used really. Bramleys also cook down to a smooth sauce very quickly, which I do prefer ... a dollop or two in an apple pie, to join slices of a variety that holds its shape, is an absolute delight

What you need: makes 500ml

6 Bramley apples

6 tbsp lemon juice

6 tbsp water

3 level tbps white granulated sugar 

What to do:

1. Sterilise the jar and lid, keeping these warm

2. Put the lemon juice and water in a medium sized saucepan

3. Peel, core and chop the apples into pieces roughly 1.5cm across. Put these directly into the saucepan as you chop each one, turning them in the acidulated water to ensure they do not go brown

4. Once all the apples are in the saucepan, turn onot  avery low heat, put on the lid and cook for about 10 minutes until the apple is very soft

5. Beat with a wooden spoon or a stiff wire whisk, to make a very smooth puree

6. Add the sugar, heat the mix gently until all the crystals have dissolved

7. Spoon into the sterile jar, wipe the rim and put on the lid

Given the acidity of the sauce, I think it should last in storage in the same way as tomato sauces do, but as i haven't tried this, I have to suggest it is kept in the fridge, unless you water-bath it Once the jar is opened, I shall be refrigerating what it left .. I thnk we shall use up this one jar fairly quickly. Next year however, this may well be one of those "go-to" recipes if we have glut of Bramleys and several jars will be added to our store, and I can update the recipe when I am certain it can be safely stored. 

PS In response to a question: The Apple Rings were dipped in acidulated water and took 16 hours in the dehydrator. And yes, you can sprinkle them lightly with cinnamon, best done when you lay them on the dehydrator trays