It’s not only tasty, but also a useful ingredient if you’d like to make your dairy free chocolate pudding or chocolate mousse creamier. Since I mainly use the apple sauce in puddings and mousses, I don’t add any seasoning to it, but you can add some sweetener and cinnamon, if you like.
Makes approx. 250 g.
4 large sweet apples (e.g. Gala)
- Thoroughly clean the jar in which you’d like to store your apple sauce.
- Place a piece of cellophane that’s big enough to cover the jar in a bowl of cold water. The water should just cover the cellophane.
- Peel and core the apples, then chop them into small cubes.
- Transfer to a blender and blend until smooth.
- Cook for 12 minutes on medium heat. Stir frequently.
- Transfer the hot sauce into the jar. Cover it with cellophane, fix the cellophane with a rubber band then put the jar immediately in a warm place and cover thoroughly with one or more blankets. The purpose is to let the jar cool as slowly as it’s possible. Let it rest until it’s cooled (I usually let it rest for 3 days), then you can store it in your pantry.
Refrigerate after opening.
Lasts for months unopened and for weeks in the fridge after opening.