I made a batch of this mixture recently: Mixed Spice - Traditional Old Fashioned English Pudding Spice and decided to try it in applesauce. Mmmm! Family-approved!
- 6 -8 apples, variety (I leave them unpeeled-your choice)
- 1 tablespoon sugar, to taste (honey, agave nectar, raw sugar, etc.)
- 3⁄4 teaspoon english mixed spice
- 1 pinch salt
- 1⁄2 tablespoon lemon juice (can sub orange, tangerine, etc.)
- 1 cup unsweetened apple juice or 1 cup water or 1 cup white grape juice
- Notes: I added one half teaspoon of whole juniper berries to the spice blend. Slow cooker directions are also given below. If using store bought apples, scrub and rinse well to remove the wax coating. I don't usually peel the apples due to laziness. Add sugar only if you feel it is necessary and/or the apples are older.
- In a pot large enough to accommodate, place cored and stemmed apples and the remaining ingredients.
- Cover and bring to the boil.
- Lower heat to simmer and cook until apples are soft enough to puree approximately 20-25 minutes. Set aside to cool slightly. Pour off and reserve about half of the cooking liquid.
- Transfer the applesauce to a blender, (or use an immersion blender) and puree to desired consistency-adding the reserve cooking liquid to preferred thickness. Taste. Adjust spices if necessary.
- Serve warm or cold.
- ~Tasty~ likes her applesauce with a dollop of plain yogurt. Hubby and my servings are delicious served over cottage cheese.
- Slow Cooker directions: add all ingredients to the slow cooker in order written above. Cover and cook on LOW for about 6 hours or HIGH about 4 hours or until apples are soft enough to puree.
- Yield is estimated depending on the size of the apples.
OK I did only make plain apple sauce with the slow cooker option but I would love to try it with the spices next time just to eat on it's own. I used it in Rhubarb Muffins. It did take my cooker a few hours longer for the apples to be soft but that might be because it is ancient. The apples did brown making it this way which didn't really matter but yeah.
I was introduced to French Tart's 'mixed spice' recipe about 2 years ago & have been making it ever since! Was nice to be able to use it in this recipe as well! I did peel the apples this time but another time around will definitely leave the skin on! Also used apple juice! Anyway, the sauce came out tasting ABSOLUTELY WONDERFUL & the recipe is now tucked into my buldging 'keeper' file! [Made & reviewed in New Kids on the Block tag]