Spiced Apple Sauce {AIP, Paleo, Whole30, Vegan}

What is it about this time of year (in the northern hemisphere at least) and scents? Pumpkin, cinnamon, apples, sage, bonfires, leaves, crisp air…the world is full of autumn scents. I live in the desert, where we have hot summer, less hot summer and a couple of weeks of winter. Autumn and spring are evasive at best here, but even here there is a glimpse or a whiff. The other night at a friend’s house the windows were open and the neighbors had a grill or fire pit going and we could almost smell the bonfire and taste the ‘aip compliant s’mores.’ Then, there are the autumn moments that we create. I burn pumpkin spice candles and boil cinnamon and oranges…and now I make this spiced apple sauce. Talk about autumn in a bowl…doesn’t get much better than this!
Did you make Spiced Apple Cider last week? If so, I told you to save the apple pulp. Did you? I hope so, because if you did then this is the EASIEST recipe EVER! Honestly I’m almost ashamed to call this a recipe, but here goes nothing.
 
Spiced Apple Sauce
** If you made Apple Cider, then just skip down to the end…this recipe makes cider & sauce

Time: 2 hours
Serves: 12Ingredients:
12 apples – any variety – I used granny smith, jazz & gala (they were the cheapest)

1/2 T ground cloves
1 T ground cinnamon
4 cinnamon sticks
1/2 T ground ginger
2 inches fresh ginger – cut into small pieces
2 oranges

6 dates

Method:
– chop apples into large chunks, removing the core. no need to peel
– quarter oranges and remove seeds
– chop ginger & pit the dates
– place all ingredients in a large stock pot and fill with water
– bring to a boil and let it simmer for 1 1/2 hours
– enjoy the aroma
– after 1 1/2 hours, the apples should be mush
– strain everything, reserving the juice and the pulp…. I used a colander to strain into one bowl and then a mesh strainer to strain a second time into another bowl. You’ll want to use the back of a spoon to get as much of the juice as possible (don’t discard the juice – that’s your apple cider)
– return the apple pulp to the pot…remove the orange pieces and cinnamon sticks
– over a low heat, simmer the pulp until most of the water cooks out
– blend with an immersion blender, or transfer to a blender to blend. Blend as smooth as you like (I like mine with some chunks left..but if kids will be eating it, make sure the ginger pieces are blended well)

** This recipe was shared on Phoenix helix AIP Roundtable

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