This was another experiment cooked up by Home Kitchen Laboratories.
Paleovirtus Jr. had been pestering me for some time to come up with an applesauce recipe as part of her efforts to eat in a manner more befitting a young person of an athletic persuasion.
This also made sense for several other reasons. Firstly, our part of Sweden, the province of Skåne ( which you may also now as Skania, Sweden’s bottom left-hand bit if you’re looking at a map ) is somewhat famous for its apples, so good quality raw ingredients are locally available.
Secondly, Denmark lies just over the Öresund strait from us, and if our Danish cousins do one thing well, it’s pig. Actually, they’re quite good at many things, beer for one, and their bicycles are up there with the very best of ’em, but let’s just concentrate on things porcine for now.
Pig and applesauce. You just have to, don’t you. It’s the law, man.
Thirdly, a few of the recipes I’ve got in my “Sweet Stuff” pending queue require applesauce as an ingredient.
Lastly, I had some cooking apples sat on my counter-top that were perilously close to booking a one-way ticket to that great Composting Bag in the sky. Regular readers will know how deeply I despise food wastage, and so something had to be done.
This recipe was bolted together from suggestions and ratios I gleaned from various sources.
The results were very encouraging. Paleovirtus Jr. simply made a lot of “oooooh”, and “mmmmmmm” type noises, and Mrs. Paleovirtus, normally not one who favours this kind of thing, was seen to take a second helping when we first gave the recipe a test drive alongside a pork dish.
When I asked about potential improvements, I was told “None! Change nothing. Make it exactly like this. Again. Soon!” Can’t say fairer than that.
Makes about 500 ml.
- 1 large green cooking apple
- 2 medium sized red eating apples
- 1 tsp cinnamon
- ½ tsp grated nutmeg
- 2 tbsp lemon juice
- 2 tbsp honey
- Core, peel, and chop the apples. Place in a saucepan with the other ingredients, add just enough water to cover the apples, and stir well.
- Bring up to a boil, then drop down to a low simmer. Continue to simmer, stirring often, until the apples break down to a purée – I found there was no need to start getting all physical with the potato masher.
- Once you have your purée, remove the pan from the heat, and allow to cool. Transfer to a suitable container, and refrigerate. Use as a replacement for all that sugar and additive laden goo so widely available.