I never really liked applesauce as a kid, until I tried it home made. The Mott’s crap in those cups was always too sweet and watery, and the flavoured ones were even worse than plain.
Then I tried home made apple sauce, and I was hooked. Over the years of enjoying this simple, healthy treat, I’ve experimented with other flavours (which happen to be much better than the factory ones). Among my favourite are apple-cranberry with wild cranberries I picked when I lived in Nova Scotia, and this recipe, ginger-apple.
I suppose my tastes follow the local colour a bit. Ginger is a really important food item here in Korea. It’s one of the main flavouring ingredients in all sorts of foods, from soups and stews to the plentiful vegetable side dishes known as banchan, including the famous kimchi.
Being so readily available and cheap here, I always have plenty of minced ginger on hand. I like to keep some fresh when I’m taking more time to cook things up, but I also like to mince a bunch at once in my little food processor, chuck it in ice-cube trays, and then freeze them into cubes for more convenient use later on.
Anyway, the recipe is really simple, whether you choose to deal with the ginger ahead of time or not! Even when eaten cold, the ginger and cinnamon warm up this delicious apple sauce so it’s the perfect winter breakfast or treat.
- 6 cups apples, chopped into small pieces
- 1 tbsp ginger, minced
- 1 cinnamon stick, or 1 tbsp cinnamon
- dash of salt
- 1/2 cup water
- Place all ingredients in large saucepan.
- Cook over medium-low for 20-30 minutes, covered.
- Stir every 5 minutes or so, checking to make sure there is still water covering the bottom. If there isn’t, add a couple tablespoons of water to the mixture.
- When apples are soft, remove from heat and cool for an hour before blending with an immersion blender.