Minted Applesauce With a Hint of Redcurrant

"This is great served with roast lamb or pork."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
25mins
Ingredients:
8
Yields:
1 1/4 cups
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ingredients

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directions

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

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Reviews

  1. Annacia
    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.
     
  2. echo echo
    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.
     
  3. HeatherFeather
    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.
     
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Gold Coast Australia
 
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