Apple puree
What to do with a surplus of cooking apples…..make apple puree & freeze in bags for use on daily helping of granola for breakfast throughout the year.
INGREDIENTS
Makes
1kg cooking apples peeled, cored & roughly chopped
300ml water
1 teaspoon cinnamon
100g caster sugar or 6 tablespoons maple syrup, honey or rice syrup, adjust to your taste
Peel, core & roughly chop the apples. Put in a large saucepan with water, sugar & cinnamon.
Cover with lid and cook slowly for 20 minutes or until the apples have all broken down. If you want a smooth puree, whizz with a stick blender. Divide into freezer bags to freeze or store in airtight tupperware. Will keep in the fridge for a week.
Approximate cost 50p if you can pick your apples.
