I love this time of year when the apple harvest comes in and there’s an abundance of cinnamon in the kitchen. One of my lovely neighbours dropped off a gigantic bag of apples from her tree and the thought of peeling them all was a little daunting so I decided to roast them into apple sauce instead. This is an easy, if a little messy, way of getting a smooth, flavoursome apple sauce.
- Pre-heat the oven to 195°C (175°C Fan). Wash the apples, don’t dry them simply place them in a large baking dish. Put the baking dish in the pre-heated oven and roast for 25 minutes. The apples will implode which breaks the skin.
- Let the apples cool slightly then place one or two apples in a clean cloth or piece of muslin then gather up the edges then over a bowl squeeze from the top down to push out the apple sauce. Discard the pulp and repeat on all the apples.
- Keep the apple sauce in the fridge for up to 2 weeks. Alternatively, heat the apple sauce in a saucepan (adding spices if you wish) then ladle into sterilized jars which will store in a dark place for up to 3 months.