Apple puree

This apple sauce helps to add bulk to recipes that have had the cane sugar removed, as well as providing its natural sweetness and fibre.

• makes

  2 cups

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 large apples (about 800 g/1 lb 12 oz) 

Instructions

Peel, core and roughly chop the apples. Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick.

Remove from the heat and set aside to cool.

It is fine to have a little bit of texture, but if you prefer a smooth sauce, whiz in a food processor or use a hand-held blender and purée until smooth.

The purée will keep for 3–4 days in an airtight container in the refrigerator. It also freezes well for a couple of months – portion the purée into small containers or spoon into ice-cube trays, freeze and seal in an airtight container.

Note

• Use this in Caroline Griffith's Carrot, parsnip & cardamom loaf recipe. 

Recipe and image from Incredible Bakes That Just Happen to be Refined-Sugar Free by Caroline Griffiths (Smith Street Books, $39.99 hbk) .

View more refined sugar-free recipes from Incredible Bakes here.

View our Readable feasts review and more recipes from the book here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.