Minted Applesauce With a Hint of Redcurrant
photo by Annacia
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 1/4 cups
ingredients
- 600 g apples, peeled, cored and thinly sliced
- 1⁄4 cup water
- 1⁄2 cup mint leaf, chopped
- 1⁄4 cup boiling water
- 1 tablespoon caster sugar
- 1 tablespoon white wine vinegar
- 2 tablespoons red currant jelly
- salt and pepper
directions
- Place apples and water in saucepan over medium heat.
- Cover and cook stirring occasionally for 15 minutes or until apples are tender.
- Roughly mash apples, remove from heat and set aside.
- Place mint into a small heatproof jug.
- Pour boiling water over mint and stir to combine.
- Add mint mixture, sugar, vinegar, redcurrant jelly and salt and pepper to apple, stir to combine.
- Simmer, stirring occasionally over medium-low heat for 3-4 minutes or until redcurrant jelly dissolves.
- Serve with roast lamb or pork.
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Reviews
-
Slight alteration in mine. Dh pigged out on the last of the currant jelly so I used raspberry jam and skipped the salt and pepper. I wussed out and used bottled unsweetened applesauce. I thought the vinegar was interesting in this, not something I would have thought to add myself. The mint was delightful and I'll try it from scratch when the weather is cooler because I know that it would be even better.
-
I like this very much. I've tried it two ways now. I've made it from scratch (using McIntosh apples), and I've also made it using unsweetened bottled applesauce: in this case I added the boiling water to mint in a saucepan, then added the applesauce & all other ingredients and cooked, stirring until the red currant jelly melted. I do prefer the from-scratch way a bit better but both versions were quite tasty to me. A nice accompaniment to lamb.
RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia