Apple Sauce for Winter

Cooking method

1. Step 1:

   

   How do you make apple sauce for winter? Which apples work best? Tart-sweet late or winter varieties are ideal. I used a mix of apples picked in late October from the garden.

2. Step 2:

   

   Wash and dry the apples, then peel them.

3. Step 3:

   

   Prep the rest of the ingredients: rinse the cilantro and hot pepper pods and pat them dry with paper towels. Peel the garlic and rinse the cloves. You can use more or less hot pepper to suit your taste, and swap the cilantro for fresh parsley if you prefer.

4. Step 4:

   

   Cut the apples into wedges and put them in a small pot. Add cold water and set it over the heat. Bring to a boil over high heat, then lower the heat and cook for 5 to 10 minutes.

5. Step 5:

   

   Meanwhile, chop the herbs and garlic and roughly chop the pepper. Remove the seeds from the pods if you like — they add extra bitterness and heat. Since I like a spicier sauce, I left them in.

6. Step 6:

   

   Use a large spoon to transfer the cooked apples into a blender. Save the cooking liquid — you may need it.

7. Step 7:

   

   Add the salt, cilantro, hot pepper, garlic, and khmeli-suneli to the apples. Blend everything until smooth.

8. Step 8:

   

   If the purée seems too thick, thin it with some of the reserved cooking liquid and blend until smooth. If your apples are very tart, add a pinch of sugar. Blend again, taste, and adjust as needed.

9. Step 9:

   

   Pour the apple sauce into a small pot and bring to a boil. Lower the heat to the minimum and simmer the sauce for about 5 minutes, stirring occasionally.

10. Step 10:

    

    Spoon the hot sauce into pre-sterilized jars and seal with sterile lids. Once fully cooled, move them to a dark, cool place for long-term storage. I keep mine on the bottom shelf of the fridge.

11. Step 11:

    

    Serve it with grilled meat, steaks, chops, kebabs, and plenty more.

12. Step 12:

    

    Wonderfully fragrant and delicious — this sauce is well worth a try!