Oh you should have been here for breakfast today. Usually, I eat my breakfasts at my desk at work while checking my emails, so it’s not much of a grand to-do. But today! Chris and Andrew were over, a rare occasion since Andrew started med school in Vancouver, and so we feasted: Dave’s slow-cooker pulled pork on toasted buns, and sides of gingerbread pancakes topped with spoonfuls of last night’s chunky apple sauce. What a way to start a November Sunday.
This is my go-to apple sauce recipe. It’s what I have with slices of Scandinavian carrot pancake, with granola when I’m out of yogurt, or with a scoop of vanilla ice cream when I’m feeling like something decadent. It’s a great way to use up bruised or wrinkling apples that have seen better days, and it’s a low-maintenance recipe: most of the work is in the chopping and peeling. Ended up with more apple sauce than you bargained for? Stick the excess in tupperware and freeze them.
from 30-minute meals
4-6 apples, peeled and coarsely chopped
2-3 cups water or apple cider
1/4-1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1. Place the apple chunks in a medium saucepan, and pour in water/apple cider until the fruit is almost covered.
2. Cover the pot and bring to a boil. Remove lid, reduce heat, and add sugar and spices. Continue to cook, uncovered and simmering, for at least 30 minutes, stirring occasionally and pressing larger apple chunks against the side of the pot with your spoon.