When it comes to food, there are quite a few things I miss from Belgium and always look forward to eating when I go home, like Belgian fries with mayo, chicory with ham and a cheese sauce, vol-au-vent, beef & beer stew, meatloaf with cherries or smoskes to name a few, but one other thing I have grown to miss is our apple sauce. In my first month here in Ireland I was craving some roasted chicken with apple sauce, went down to the store and much to my surprise couldn’t find any jars of apple sauce.
Now I must admit I have seen it once since then, but it didn’t look all that tasty so I was left with massive disappointment. Luckily for me I came to realize since then that it’s such an easy thing to make yourself, and you can adjust so it’s exactly the way you want: the perfect balance of sweet & sour with a creamy thickness just the way you want it.
I know it’s a bit uncommon to eat for most people but I guarantee you that you’ll be making this a lot! It goes so well with roasted/baked potatoes, croquettes and even mashed potatoes. If you’d rather not add sugar to your sauce, you can also just replace a few of the green apples with sweet red ones for a sweeter taste. Same goes for the chunkiness of the sauce, I absolutely love it when there are no apple pieces left in it and you have one silky smooth apple sauce, but if you prefer it with some chunky apple bits, simply don’t mix the sauce too much or scoop a bit out before you start mixing and then stir it back in.
Makes: 750g of sauce, for aprox. 3 people
- 750g green cooking apples
- 100ml of water
- 1-3 tablespoons of sugar
- teaspoon of cinnamon
Although this is one very easy recipe, there is one thing to keep in mind: as soon as you start slicing apples they will begin to brown.
There is absolutely no harm in a bit of brown apples but to avoid it, all I did was simply add them as I went along. So put a pot on medium-high heat and start peeling apples. Remove the core, slice them up roughly in big chunks and add them straight to the pot and move on quickly to the next apple. If you are halfway through, add half of the water and continue peeling and slicing.
Once all the apples are in, add the remaining water and let your sauce simmer until the apples have turned into mush, about 25 minutes. Add sugar to your own liking, I like mine with a bit of a sweet touch but not everyone feels te same of course.
Now it’s time to whip out the mixer and mix this into one lovely silky smooth apple sauce! If you feel like the sauce is too thick, add a bit of extra water and mix again. Sprinkle cinnamon on top and enjoy this silky smooth warm apple sauce!