Apple Sauce

Course: Sauce

Cuisine: French

Keyword: apple

Prep Time: 40

Cook Time: 1

Servings: L

Calories: 64kcal

Cost: $8

The ultimate apple sauce

Golden Delicious, Granny Smith, Braeburn, Fuji, Honeycrisp, Macintosh, and Pink Lady are among the best. Feel free to use different varieties for your apple sauce.
Also, the addition of quinces is great idea. It brings a touch of sophistication to the sauce and sets it apart from traditional applesauce recipes. Quinces are naturally very high in pectin and incredibly fragrant. One of the secrets to this exceptional sauce is leaving the fruits unpeeled during cooking.

Wash apples, quarter them and remove the seeds. Cut each apple quarter into 2 chunks.
Do likewise with quinces.

To start, place apple and quince chunks in a large pot. Add apple juice. Cover the pot with a lid and let the fruits simmer for about 25 minutes until they are soft and cooked through. Once the fruits are nice and tender, it's time to transform them into a smooth compote.

Pass the cooked fruits through a food mill to remove any seeds, skins, or other solids. Return the mixture to the pot and add the brown sugar. Add some flavorings such as cinnamon or vanilla.

Allow the compote to simmer on medium heat for around 30 minutes, stirring occasionally. This gentle cooking process helps to thicken the compote and allows excess moisture to evaporate, concentrating the flavors. Leave apple sauce on the stovetop overnight (it will thicken up even more). To smooth out your apple sauce even further, mix it with an immersion blender.

Eat plain as a snack or paired with yogurt or ricotta cheese. Apple sauce makes excellent filling for apple pies or apple cake or toppings for waffles, pancakes or French toast. On the savory side, apple sauce goes best with pork roast.

It'll stay good for up to six days stored in an airtight container in the fridge. You also can freeze apple sauce for weeks for latter use.

Serving: 100g | Calories: 64kcal