How To Make A Ben's Epic Apple Sauce Recipe
Written by Phil Brown, Badger Buschraft Blog Saturday, 24 September 2011 15:02
With a few left over apples from an early morning visit to the orchard at our farm site here in the heart of Kent both Ben and I decided to make an exceptionally simple yet incredibly delicious apple sauce recipe that only takes a matter of minutes and which Ben asked me to feature here on the Badger Bushcraft Blog.
For Ben's Apple Sauce Recipe you will need:-
- Apples –cookers, eaters of a mixture of both
- Water
- Sugar
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
Firstly we washed and peeled a selection of apples that included both cookers and eaters which were chopped to random sizes.
We then placed the apples in a Maslin or jam pan with 50ml of water and 100g of caster sugar per 1kg of chopped apples which we then simmered stirring all the time.
As the apples began to soften and fluff up we add pinches of ground ginger, ground cinnamon and ground nutmeg tasting the mix and adding more of each to suit our taste.
After around five minutes the apple sauce mix was cooked to our liking and we allowed it to cool for 5 minutes before carefully decanting into cleaned and oven sterilised glass jars and once cooled we will store the jars in the fridge for later consumption.
For a finer puree you could cook for slightly longer with a firmer stirring action and then for the apple sauce through a sieve with the back of a spoon.
A real bonus of making Ben's Apple Sauce recipe was the left over portion in the Maslin pan, so it was time for a crispy bacon sandwich on soft white bread with a generous portion of apple sauce, truly delicious!
