Granny Smith Apple Sauce

🧂 Ingredients (Makes ~1½ cups)

• 3 Granny Smith apples, cored and sliced (skin on is fine!)
• 1 lemon, zested and juiced
• 60 g sugar (¼ cup) – adjust to taste depending on apple sweetness and your vibe

• A small pinch of cinnamon or nutmeg for a warm hug
• A few strips of lemon peel added while simmering, then removed
• A splash of apple cider vinegar for extra tang
• Want it fancy? Stir in a knob of butter at the end for glossy richness

🔥 Method

1. Prep the apples: Core and thinly slice the apples (leave the skins on—fiber, flavor, and less faff). Zest the lemon and set the zest aside. Juice the lemon straight into the pot.
2. Combine & cook: Add the apples, lemon juice, lemon zest, and sugar to a small saucepan. No need for water—the apples will release enough moisture on their own. Keep the heat low and let them gently stew.
3. Simmer gently: Cover the pot and cook on low heat for ~40–45 minutes, stirring occasionally, until the apples are very soft and starting to collapse. If things get too dry (rare, but possible), add just a tablespoon of water.
4. Blend it up: Use a stick blender to blitz the mixture until smooth and silky. The apple skins will disappear into the sauce like culinary ninjas.
5. Serve or store: Serve warm with roast pork belly (chef's kiss 😚👌) or let cool and refrigerate for up to a week. Also excellent with roast chicken, potato pancakes, or stirred into porridge!

👨‍🍳 Refiner’s Tips

• No Granny Smith? Any tart apple will work—try Pink Lady, Braeburn, or even a mix.
• Want it chunky? Skip the blender and just mash with a fork or potato masher.
• Meal prep bonus: Freeze leftovers in ice cube trays for single-serve sauce bombs!