Dayna Hoskin really knows how to bake up a storm.
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Nan's Apple Sauce

Nannas Apple Sauce

My Nan's Apple Sauce was a favourite with all us grandkids, at every family gathering we would fight over the last little dregs in the bowl, and whenever we were sick it was our most highly sought-after recovery food. 

I was sceptical as to whether I would be able to produce something that tasted even nearly as warm and wonderful as hers, but when I had that first spoonful, I was pleasantly surprised to be transported back to her dinner table.

MY TIPS FOR MASTERING THIS BAKE 
#1 If you don't have a food processor you can use a stick blender or mash them by hand, mashing by hand won't result in as smooth a sauce, but it will taste great all the same.

#2 Keep an eye on your apples while they're on the stove. Because the lid is on the saucepan and the moisture isn't escaping through evaporation, it will allow you a decent time frame after the water is fully absorbed before your apples burn, but you have to keep an eye on them none the less. There's no coming back from burnt apples in the is recipe.

#3 Along the same lines as above, ensure you don't forget to put your lid on your saucepan, otherwise you'll loose all your liquid through evaporation and your apples won't absorb enough to emulsify into a smooth sauce at the end. 


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NAN'S APPLE SAUCE

prep time: 15 minscook time: 30 minstotal time: 45 mins
I was sceptical as to whether I would be able to produce something that tasted even nearly as warm and wonderful as nans, but when I had that first spoonful, I was pleasantly surprised to be transported back to her dinner table.

ingredients:

6 Granny Smith apples
3tbsp of lime juice 
3tbsp caster sugar 
3/4tsp ground all spice 
3/4tsp ground cinnamon 
1/4 cup of water. 

instructions:

Peel, core, and slice apples, set aside in a large saucepan/pot. 

Add lime juice, sugar, cinnamon, all spice, and water to the saucepan and mix until the apples are coated. 

Set on stovetop over medium heat, place a lid on your saucepan and stir occasionally until all the water has been absorbed by the apples and there is no free water in the base of your saucepan. 

Transfer cooked apples to a food processor, blend until smooth. 

Remove the lid and stir the sauce with a spoon, blend on high for another 30 seconds to ensure that any chunks that may have been pushed to the outside of the bowl the first time are processed. 

Serve warm or store in the fridge for later use. 

NOTES:

EQUIPMENT 
saucepan 
blender or food processor 

VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
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