So this is what happens when 3 housemates don’t communicate with each other regarding food shopping. We run out of milk, cheese and bread but get 41 apples instead!!! So if you find yourself laden with apples or have apple trees and need to use the fallen apples up before they go bad then why not try my lovely homemade apple and cinnamon sauce recipe. It goes so well with vanilla ice-cream, cream or just on it’s own! If you don’t like cinnamon or want to use apple sauce for pork chops then simply leave the cinnamon out and follow the rest of the recipe! By the way, after 5 jam jars full we still had 14 apples left over 😀
What you need to know:
Prep time: 30 mins
Cook time: 30 mins
Cool time: 3 – 4 hours
Storage: Fridge up to 3 weeks,
Freezer up to a year
Do not freeze glass as it will crack! Freeze in plastic Tupperware!
Ingredients for 3 medium – large jars:
13 medium apples peeled, cored, and quartered. (Make sure you use sweet apples otherwise you’ll have to put in lots of sugar to balance out the sourness!)
6 strips of lemon peel – use a vegetable peeler to strip 6 lengths
Juice of one lemon
2 tbsp cinnamon powder
55 g / 1/4 cup / 2 oz of dark brown sugar
237 ml / 1 cup / 0.5 pint of water
1/2 teaspoon of salt
1. Firstly prepare the jam jars. Preheat the oven to 180 degrees C and wash all the jars with warm soapy water, rinse well and place in the oven to dry off. This will also ensure sterilisation. Keep the jars in the oven until you are ready to fill them.
2. Wash, peel, core and slice the apples into quarters. Place all the ingredients together into a large saucepan. Place the lid on the saucepan and bring to the boil.
3. Once boiling reduce to a simmer for about 25 mins and stir nearer the end of the 25 mins with a sterilised spoon. (Simply boil the kettle and pour a bit of water over the spoon). When the consistency is mushy and brown, carefully hook out the lemon peel strips and then mash the rest to a soft pulp with either the back of a spoon or a potato masher.
4. Bring back to a rapid boil for 10 seconds then turn off the heat.
5. Using oven gloves and / or jar tongs take out the jars from the oven. Turn off the oven. Be sure you don’t burn or touch the insides of the jar as this will contaminate them.
6. Sterilise the jam jar lids and a large serving spoon by pouring freshly boiled water from the kettle over them. Careful don’t burn on scolding water! Be sure not to touch the inside of the jar lids as again this will contaminate them with fresh bacteria.
7. Using the sterilised spoon or ladle carefully spoon the apple and cinnamon sauce into the jars. Using oven gloves seal the lids tightly and leave to cool for a few hours. Either keep in a cool cupboard or in the fridge for up to 3 weeks. If freezing pour the sauce into Tupperware / plastic containers and leave to cool then freeze for up to a year.
8. Enjoy with ice-cream, over pork chops or on it’s own! Delicious!