Apple Sauce Recipe
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This formulation uses a combination of Granny Smith apples and a touch of Chinese Five-Spice to achieve a great tasting sauce suitable for roast pork and cold meat. The sauce is thickened with Xanthan gum. As the sugar level is relatively low a small amount of Potassium Sorbate is used to reduce the risk of mould growth or fermentation.

Recipe

Ingredient

Weight

Equivalent*

Peeled and diced Granny Smith Apples

620 g

4 medium sized apples

Sugar #1

45 g

3 Tablespoons

Xanthan Gum, Code ISXANT8.1 or ISXANT8.5

1.2 g

½ teaspoon

Sugar #2

220 g

1 cup

Apple Juice

150 ml

¾ cup

Chinese Five-Spice

1.4 g

½ teaspoon

Cinnamon

0.5 g

¼ teaspoon

Salt

1.0 g

¼ teaspoon

Potassium Sorbate, Code ISPOSG.1 or ISPOSG.5

0.3 g

 

Citric Acid 50 % solution, Code ISCAAF

4 ml

1 teaspoon

Total

1043.4 g

 

Evaporation

43.4 g

 

Net

1000.0 g

 

* Figures are given as a guide only. Please use the weights given for accuracy.

Method

  1. Mix the Xanthan with Sugar #1 to ensure the gum is well dispersed in the sugar. This reduces the chance of lumping. Add to the apple juice and mix with a whisk.
  2. Peel and core the apples, and place in the apple juice / Xanthan mix. Bring to the boil and simmer 5 minutes.
  3. Add the remaining sugar (#2) slowly and simmer another 2 minutes. Using a high speed blender reduce any remaining apple pieces to pulp.
  4. Add the Chinese Five-Spice, Cinnamon, salt and potassium sorbate, and mix through thoroughly.
  5. Add the citric acid solution.
  6. Fill into bottles or jars at minimum 80°C

Note:

  • The thickness of the sauce can be controlled by changing the dose rate of the xanthan. However high levels can lead to entrapment of air bubbles which usually doesn’t look great.
  • Potassium sorbate can be left out of the recipe, but there is a risk that you could experience mould growth or fermentation. Sauce made without potassium sorbate must be stored chilled and consumed within 10 – 14 days.
  • It’s important to get the apple pieces into the juice as soon as possible to minimize browning. The addition of a small amount of ascorbic acid with the apple juice will reduce the rate of browning.