Vanilla and Cinnamon, Rosemary, and Chilli Applesauce

Today was applesauce day.

 

 

The aroma of gently cooking apples and their pairings floated throughout the house this morning. The scent of vanilla, cinnamon, rosemary combined to make a mouth watering preserve.

 

I tried three different variations and they were all intense in flavour. The subtle hint of chilli came through without destroying the taste and sweetness of the apples. The Rosemary was divine and paired really well with the apple and would taste amazing with a roast pork, and who can say no to cinnamon and vanilla with their apples?

 

I plan to make an apple crumble and mix in some of the apple sauce, most likely the cinnamon and vanilla, and see how it goes with the family.

 

 

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total: 60 Minutes

 

Recipe:

 

Cinnamon, Vanilla Applesauce

 

1 kg of apples

1/3 cup vinegar ( you can use white or apple cider)

3-4 tablespoons of brown sugar

A squeeze of lime

1/2 teaspoon of cinnamon

1 teaspoon of vanilla essence

1/2 cup water

 

Rosemary Applesauce

 

5-6 large apples, peeled and roughly chopped

2 Sprigs of rosemary

1/3 cup vinegar ( you can use white or apple cider)

3-4 tablespoons of brown sugar

A squeeze of lime

1/2 cup of water

 

Chilli Applesauce

 

4 large apples, peeled and roughly chopped

A pinch of chilli powder

1/2 cup water

1/3 cup vinegar ( you can use white or apple cider)

2 tablespoons of brown sugar

A squeeze of lime

 

Method:

 

 The method for each applesauce is virtually the same.

 

Place all the ingredients into the saucepan and boil for 10 minutes, then simmer until the apples are soft. Take off the heat and put the mixture into a blender. Gradually mix water into the mixture until it is the right flavour and consistency. Make sure to take the sprig of rosemary out before blending.