Ginger Applesauce

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Compote (how I say it thanks to mom) has been a constant throughout my life. It was the first food I ever had – in variations of apple with pear, banana and avocado and will probably be my last. I have it regularly, either by choice mixed in my yoghurt in the morning, or “forced” when I come back from the dentist and have a no solid diet. Since I have been eating it for close to 18 years, I have become rather picky in my selection. My favourite – which I am sure will soon have its own page on this blog – is apple-banana, the smoothness gets me every time.

The recipe I am sharing with you here is another favourite of mine because of the ginger. The tanginess and warmth, ginger brings instantaneously is remarkable.

Making applesauce is incredibly easy, and is the best way to store fruits that are about to rot. Every time I make this recipe, I wonder why I buy the store-bought kind. The only answer I find is the propeller looking cap- and even those just add to the world’s plastic pollution.

So please I insist, for the simplicity of this recipe, its usefulness and its feistiness at combating pollution, that you try out this recipe.

Where to use it:

  • As substitutes for
    • Oil
    • Eggs
    • Some syrups (like in my granola)
  • Plain
  • In yoghurt

These are just some ideas I had, I would love to hear about how you serve it!

Brother score: 8 – “nearly as good as Maman’s”

 

Recipe for Ginger Applesauce: (367g)

Ingredients:

  • 5 apples (500 grams)
  • 3 tsp cardamom
  • 1 vanilla stick
  • 1 cinnamon stick
  • 1 square inch of fresh ginger

Sugar: 11%* (from apples)

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Peel and roughly chop your apples into 2cm pieces. Place in a large saucepan over medium heat, with a few teaspoons of water. When the water starts to evaporate, add your spices and grated fresh ginger. Cover, and let simmer for 10 minutes, or until the apples are fully cooked.

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At this point you can store or serve your compote as it is, or use it in a recipe.

If you will be using it in a recipe, discard the vanilla and cinnamon stick, and place the compote in a dish. With a fork, come and mash roughly the apples together into a consistent sized mash. It’s important that you do not mash it fully, as you will want to retain as much fiber as possible. One advantage of making homemade apple compote that if you substitute in for syrup in other recipes you will have the sugar component, with added dietary fiber, that will prologue the absorption rate of sucrose in your body, thus it will prevent a spike in your blood sugar and your insulin will not be overworked.

* http://nutritiondata.self.com/

Meet my cat DJ, who will always be around me when I cook.

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