Bramley Apple & Ginger Sauce
It’s Apple Season!
A friend of ours gave us a bag full of her own bramley cooking apples, as Ireland is experiencing a very good “apple year” and she had a few too many.
We were delighted as we use a good bit of applesauce in our no sugar, no egg recipes and always tell our students of the amazing benefits in apples and particular stewed apples.
Benefits of Stewed Apples
Apples are high in fibre, abundant in polyphenoles like quercetin and catechin and contain pectin, a soluble fibre that binds to fatty substances in the gut such as cholesterol and toxins and helps to eliminate them. Pectin is also useful in treating ulcers, inflammatory diseases, such as diabetes and heart disease, and regulates constipation or diarrhoea. Lemon helps to extract pectin from fruits when heated so if you want to maximise the pectin benefits from your applesauce add a slice of lemon while stewing.
How to make applesauce
Pick your apples.
We prefer a nice sour cooking/stewing apple when choosing the apples, in this case, they were bramley stewing apples (perfect), but really any good old apple will do.
Prepare the apples.
Wash the apples and dry off with a towel then quarter them and cut out the seeds leaving the skin on. If the apples are bruised from the fall just cut away the brown bits and the same with any little tunnels gnawed into the apples by their inhabitants.
Start stewing the apples.
Put the apple pieces in a large saucepan, and add a little water so the apples on the bottom won’t burn, now start stewing them on a medium heat. We added some grated ginger to this batch which makes it a superb mix of sour, sweet and spicy heat, this way it’s perfect to eat on its own or as a topping for desserts and breakfast. You certainly don’t need ginger to make a delicious applesauce and if you use it in baking just leave it out to keep it more neutral in taste.
Don’t forget to stir the apples regularly and stew until all apples fall apart and the skin has separated from them. It depends on the size of the apple pieces how long that will take, best is to check in with them every now and then.
Creamy & smooth applesauce.
The best way to make the applesauce creamy and smooth is to squeeze the whole lot through a sieve with a wooden spoon. Just put a large fine-mesh sieve on top of a bowl, fill some of the sauce into the sieve and use a wooden spoon in circular movements to work the sauce through and the apple skins are left in the sieve. Repeat until all the applesauce is worked through and you have achieved a smooth and creamy texture.
Now, heat the applesauce again and when heated through fill in prepared sterilised glass jars.
- 10 Apples (cooking)
- 1 inch ginger grated
- 125 ml water filtered
- 1 slice lemon optional
Wash and dry apples
Decore and cut out bruised parts
Add all ingredients to a large saucepan
Stew over medium heat stirring regularly until apples completely fall apart
Press through fine-mesh sieve
Heat again and fill in prepared sterilised glass jars
You can leave core, seeds and stem in will stewing and separate them when you work applesauce through a sieve.
This way the beneficial pectin content will be higher.