It is rich in vitamin C, A, E, B6 and K. Apples are a good source of manganese, phosphorous, potassium and iron.
These nutrients and vitamins are both in flesh and the skin. Which makes it important to eat apples with skin.
Recently, I bought a lot of apples and after consuming them as it is and in breakfast bowls (cornflakes, oats, etc.) I had to think of ways to use apples.
I thought of making some apple sauce.
But I have never really liked the pale looking apple sauce that resembles a simple apple puree.
Thus, wanting to upgrade the recipe and add some flavour to it, I made extremely delicious Caramelized & Spiced Apple Sauce.
Easy to make and store, my Caramelized & Spiced Apple Sauce keeps fresh in fridge for more than a week.
Spread it over a bagel, bun, toast. Or add a few tablespoons on cornflakes and oats. Or treat it as a dip for other fruits, veggies and cake slices. It is amazing how versatile apple sauce can be.
Moreover, my recipe is kid friendly too. If my 16 month toddler keeps coming back for another spoon of apple sauce, then it is definitely a hit.
Lets begin !
Ingredients for 200 gms Apple Sauce:
- 2 cups apples roughly chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tbsp. fresh lemon juice
- 1-2 cinnamon sticks
- 1 tsp. grated nutmeg
Method:
In a saucepan, add in all the ingredients except nutmeg.
Cook for 15 minutes on low heat.
No need to cover with lid.
No need to stir continuously.
After the apples reduce in quantity and the sugar is melted, mash the mixture with a ladle to ensure there are no big chunks of uncooked apples and the sugar is not burning at the bottom of the vessel.
Let the mixture cook for another 15 minutes or till the sugar has caramelised and the mixture turns deep brown.
Add nutmeg powder and lemon juice at this stage.
Switch off the heat and let the apple mixture cool down.
In a blender, add all of the cooked apples and its juices.
Remove the cinnamon sticks before blending.
Make a smooth sauce of apple without removing its skin.
Transfer in an air-tight container and store in fridge.
Tips:
- All measurements has been taken by Measuring Cups and Spoon Set to ensure proper amount of ingredients.
- Adjust the consistency according to your preference. If you want a thick soupy like sauce then add a few tablespoons of water. If you want jam like then cook the sauce further after making its puree to evaporate moisture. I preferred mine somewhere in-between and made a thick spreadable paste-like consistency.
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