Spiced Apple Sauce
Having any stewed fruit to hand is a useful way to jazz up yoghurt, bircher muesli or granola at breakfast but it can also lend itself well to savoury dishes too such as pork or duck.
Apples provide fibre, essential vitamins and minerals and antioxidants. To me they are one of the easiest fruits to bump up our five a day. I do suggest peeling the apples for this sauce however, the apple peal itself contains fibre, and some minerals and polyphenols so you can leave these on some or all of the apples for extra texture and nutrients should you wish. I make a few large batches in the autumn when I have a glut of apples and freeze in small tubs for use throughout winter and early spring.
makes 12 portions
INGREDIENTS
8 Apples, cored, peeled and chopped
1 cinnamon stick
1 star anise
3 tbsp raisins
250ml water
STEP-BY-STEP
Cook all the ingredients in a heavy bottomed pan for 20 – 25 minutes, stirring every now and then so it doesn’t stick on the bottom. Remove the cinnamon and star anise and store in an airtight container in the fridge for 3-4 days or freeze in small portions.
INGREDIENTS
8 Apples, cored, peeled and chopped
1 cinnamon stick
1 star anise
3 tbsp raisins
250ml water
STEP-BY-STEP
Cook all the ingredients in a heavy bottomed pan for 20 – 25 minutes, stirring every now and then so it doesn’t stick on the bottom. Remove the cinnamon and star anise and store in an airtight container in the fridge for 3-4 days or freeze in small portions.
