Garden Fresh Bramley Apple Sauce
September, when the sunny days of summer fades away paving way for the cool autumn breeze. That’s when our garden smiles with sweetness. The season of Bramley apple starts. For people who are not familiar with Bramley- It’s a kind of culinary apple, green in colour with red specks here and there. Bramleys taste both sweet and sour, the primary reason why it is used in cooking and baking. One of my favourites is Bramley apple sauce. Let’s see how it’s made.
Prep time: 12 minutes
Cook time: 25 minutes
1 Kg British bramley apples (or green apples)
2 tablespoon Honey
2 tablespoon Lemon juice
1 pinch cinnamon powder
½ cup water
1 pinch lemon zest (optional)
- Peel outer skin of the apple, and core the middle part.
- Chop the apples into small chunks (it reduces the cooking time).
- In a large sauce pan add the chopped apples, lemon juice, and water.
- Let the apples cook for 2 to 3 minutes.
- Now add the honey and stir well.
- Cover the pan with a lid. It locks in the moisture and flavours.
- Let it simmer in low heat for 15 to 20 minutes.
- After 20 minutes, the apples should be soft and mushy.
- Now stir in the cinnamon, and leave it for another 2 minutes.
- Turn off the heat and let the mixture cool down.
- Once cool down, transfer the sauce into a airtight glass jar.
This sauce can be kept for almost 2 to 3 weeks. If refrigerated, it can lasts upto 6 to 8 weeks. This applesauce can be used in baking, added to your pancakes, will go as a side for your sunday roast, or eaten as a dessert on it’s own.