Minted Applesauce With a Hint of Redcurrant

Total Time
Prep 5 mins
Cook 20 mins

This is great served with roast lamb or pork.


  1. Place apples and water in saucepan over medium heat.
  2. Cover and cook stirring occasionally for 15 minutes or until apples are tender.
  3. Roughly mash apples, remove from heat and set aside.
  4. Place mint into a small heatproof jug.
  5. Pour boiling water over mint and stir to combine.
  6. Add mint mixture, sugar, vinegar, redcurrant jelly and salt and pepper to apple, stir to combine.
  7. Simmer, stirring occasionally over medium-low heat for 3-4 minutes or until redcurrant jelly dissolves.
  8. Serve with roast lamb or pork.
Most Helpful

Slight alteration in mine. Dh pigged out on the last of the currant jelly so I used raspberry jam and skipped the salt and pepper. I wussed out and used bottled unsweetened applesauce. I thought the vinegar was interesting in this, not something I would have thought to add myself. The mint was delightful and I'll try it from scratch when the weather is cooler because I know that it would be even better.

Annacia August 31, 2007

I like this very much. I've tried it two ways now. I've made it from scratch (using McIntosh apples), and I've also made it using unsweetened bottled applesauce: in this case I added the boiling water to mint in a saucepan, then added the applesauce & all other ingredients and cooked, stirring until the red currant jelly melted. I do prefer the from-scratch way a bit better but both versions were quite tasty to me. A nice accompaniment to lamb.

echo echo January 11, 2005

This was a delicious accompaniment to my pork chop dinner. The color is very nice (slightly reddish-pink) and the mint gives this a nice, sophisticated flavor. This was easy to prepare, and the directions are very clear. I used McIntosh apples and black currant jelly.

HeatherFeather September 21, 2004