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How to Make Your Own Apple Puree Apple puree is a favourite Dutch sauce and is often served with pork and potato dishes. Many stores sell it ready-made but it is so quick and easy, it is worth making yourself. The homemade variety is much tastier too. Tip: Use less sugar than stated in the recipe for a tarter sauce. Apple puree also freezes well,
so make larger amounts and put in the freezer. If you do this, leave the cinnamon out, as spices deteriorate in the freezer.
Add when you thaw the puree. Serves
4 Preparation time: 10 minutes Cooking time: 20 minutes Ingredients: 3 large apples, peeled, decored and cut into cubes Juice of half a lemon 1 oz / 25 g sugar 4 tablespoons water ½ teaspoon ground cinnamon Preparation: Put all the ingredients in a saucepan and place over a medium heat. Stir until
the sugar has melted, then leave to cook for 10-15 minutes until the apple is soft and most of the liquid has evaporated.
Stir occasionally. The apples should soften into a puree themselves. If this is not the case, mash the apples in the pan with a potato
masher or transfer to a blender.
Delicious with stamppot or as an accompaniment to pork dishes. Any leftovers can also be eaten as a dessert with plain yoghurt. |
