Makes: about 4 x 8oz ball jars worth of sauce
1 kilo apples (any variety )
1.5-2 cups water
3 Tablespoons lemon juice
1 Tablespoon ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
1. Roughly chop apples into pieces, removing core and seeds.
2.Place into medium pot with water, lemon juice and spices. Boil for 30 minutes uncovered. Tip: You want to make sure your apples are moist. Add a little more water if they dry up during this process.
3.Once apples are soft, carefully tilt pot and drain some of leftover apple water in a mug – set aside in case you need to re-incorporate during pureeing.
4.Grab an immersion blender, or carefully pour apple mix into a blender to start pureeing. Blend on high until you create a soft, mushy consistency as show in the picture above. Add some of the apple water back in to help with the blending process if the mix isn’t resembling a soft, mushy texture. Save any leftover juice to use during your next baking adventure – it makes for a great natural sweetening ingredient!
5.Store the apple sauce in air-tight jars in the fridge for up to 1 week. You can also freeze this too for up to 3 months – just be sure leave enough room at the top so your jars don’t crack – the water in the apple sauce will expand as it freezes!
Danielle Shine is a Natural Foods Chef, yoga-loving wife of a talented artist. She writes regularly about health, happiness and food so we can all shine together. Through her love of cooking, she would like to inspire you to prepare, eat and enjoy real food – not stuff that comes in packets with unpronounceable names.