This chunky apple sauce with a sweet, earthy flavour is the perfect sugar substitute
I had no intention of ever making apple sauce. I thought it was just a condiment you had alongside pork chops, and as I don’t eat red meat, I wasn’t exactly sweating to make my own. But fate came in the guise of a sorrowful bag of apples bought from a nearby grocery store. After only a few days, the poor babies were already turning brown and bruised, and looked as though they’d like nothing more than to form their own compost heap.
I hate throwing food away, so I thought I’d make an apple dish to save me from having to chuck them. The fact that they were already on their way to being apple sauce pretty much made up my mind about what I would do with them.
So the bruised apples became chunky apple sauce! I was so pleased with how it turned out considering it was something I’d never intended to make. The result was a sweet, cinnamonny, earthy apple sauce with a thick, chunky texture.
I have since come to realise that apple sauce can be used as so much more than just a dressing for pork! It’s actually a great sugar substitute. Add it to a bowl of fresh oats, substitute it for butter in most baking recipes, or spread it in place of jam for a PB+J sandwich. It also happens to be a great topping for waffles and eggy-bread. Take my word for it…
Chunky Apple Sauce
- 7-8 medium apples
- ¾ cup water
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Slice apples into roughly 2x2cm pieces and discard the cores. I kept the skin on as that’s where most of the goodness is!
In a large pot, combine apples, water, apple cider vinegar and lemon juice. Cook over medium heat, stirring occasionally, for 25-30 minutes. The apples should be soft to the point of breaking apart
Strain any remaining liquid. Add sugar, cinnamon and nutmeg, and stir well
Use a masher to grind the apples into a chunky mixture. This took me around 10 minutes as I’m not especially strong. Mashing by hand gives it a much thicker texture, which I prefer. If you'd rather have smooth apple sauce, then puree the mixture in a blender
Store in a glass jar or freeze for up to 3-4 months
- Add more or less sugar depending on your desired level of sweetness.
- It’s important not to add too much liquid, as apples already contain a high liquidity level.