When you first make your own apple sauce you start thinking it will never soften, then you turn your back for a moment and the whole pan has turned to mush. But with this home made apple sauce the crisp chunks of apple are just the size you want them, and it is as runny or as thick as you want.
Ingredients (makes 6-12 jars)
2.5Kg fresh Bramley or Granny Smith apples
1 litre of cloudy apple juice (cloudy juice made from fresh apples not the brown stuff from concentrate)
300g dried apple rings/slices
Zest from one lemon
Juice from three lemons
- Chop the dried apple into chunks according to your preferred choice, at this stage you will need them smaller than planned for your finished product. Set aside in a bowl with a little of the apple juice.
- Combine the lemon juice and zest in a shallow bowl.
- Peel, core and chop the apples into chunks. Turn the chunks over in the lemon juice as you go and transfer to a large saucepan.
- Turning the apple in lemon stops it going brown before you cook. Work through all the fresh apples.
- Add the apple juice to the saucepan over moderate heat. You can add the lemon juice as well if you wish.
- Prepare your sterile jars.
- Stir the apples occasionally and wait for the fresh apple to soften. Don’t panic if they go over soft.
- Puree the fresh apple/juice mix in the saucepan with a hand blender.
- Add the chopped dried apple, stir through, remove from the heat and bottle the sauce.
- The dried apple chunks will absorb some of the fluid, they will swell up, but remain crisp and distinct.