Edmond’s Cookbook Apple Sauce
Pork and porridge. It’s not too often you get these two together, but they are both delicious with a little applesauce, no?
Admittedly, my first thought on arriving at Apple Sauce in the Edmonds Cookbook (apart from no, not more apples) was ho-hum. Apple sauce eh? What can you do with that? It looks a bit like snot, therefore not particularly photogenic. There’s not a lot of excitement in making it either.
This was all a little unfair and some internet browsing has piqued my interest. Preparing apple-based sauces goes back to medieval Europe and many cuisines have their own version. Check out this recipe for Norwegian apple sauce with rye cinnamon crumbs and yoghurt. Oh my, wouldn’t that be a lovely sight to greet you for breakfast! Or, this recipe for Danish applesauce (‘æblegrød’) with cream!
So you can imagine I embarked on my Applesauce with a little more excitement after this. It’s very easy and a very good way to use up any apples that are past their best and loitering in the fruit bowl. I’ve been enjoying it with my morning oats, greek yoghurt and a little dusting of cinnamon, which is a very nice way to start the day indeed.
- 3-4 apples, peeled and cored
- 1 T water
- 1 T butter
- 2 cloves or some lemon juice
Put all ingredients in a pan and simmer over a low heat, until the apples are ‘pulped.’ I have not come across this expression before, so I took it to mean ‘mushy’!
At this point, Edmonds instructs beating it with a fork until smooth. Being a softer City-girl, I used a stick blender rather than a fork and elbow grease, which gave a nice smooth finish.
This keeps well in the fridge for several days, covered with a little cling film.