Growing up, the only time Amy and I ate apple sauce was during Sunday lunch if pork was on the menu. It just didn’t feature other than that in our ’80s childhood. Fast forward to my current hybrid Anglo-American existence and apple sauce is a family staple. Emmie takes it in her packed lunches to school, Joseph eats it like there’s no tomorrow and our base supermarket, otherwise known as the commissary, has about 50,000 different varieties to choose from in about 100 different types of package for every occasion.
Apple sauce is as essential to American bellies as PB&J. And I’ve found myself embracing the condiment wholeheartedly. It’s such a useful thing to have tucked away in the fridge. We mix it into porridge for breakfast, yoghurt for lunch and on top of pancakes on Sundays. Seriously, I don’t actually know how I created a snack or a meal without it. With that in mind, and because of the fact that our landlord has been leaving overflowing baskets of apples on our doorstep on a weekly basis I’ve taken to making my own.
Not having the American gene, I did a ton of Pinterest research and came up with this recipe. It. Is. Amazing. I eat it piping hot as soon as it’s cooked because it tastes like the middle of a McDonald’s apple pie (not that I’ve had one of those since about 1993). It only lasts about 2 days here because we all hoover it up like it’s going out of fashion. Please try it. I promise you won’t regret it.
- A knob of butter
- 1 teaspoon each of cinnamon, nutmeg, allspice
- a generous and liberal sprinkling of brown sugar
- 1/2 cup apple juice
- 3 lbs Apples, peeled, cored and sliced
- Put all of the ingredients in a large pot and cook over medium heat for 25-30 minutes. Stirring occasionally
- Pour the mixture into a food processor and mix until it gets to your preferred texture. I like it fairly smooth.
- Store in the fridge until you want to use it. Or eat it immediately as we do!