Apple and fennel sauce

Apple and fennel sauce

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg mixed apples, peeled, cored and chopped
115g caster sugar
1 tablespoon fennel seeds, toasted
125ml water

Method

  1. Combine all the ingredients in a large saucepan and bring to the boil. Reduce the heat to low and simmer, covered, for 15–20 minutes, until the apples are soft. Remove from the heat.
  2. Purée the sauce with a hand-held blender. Return to a simmer and cook for another 5 minutes, or until thickened slightly.
  3. Ladle the hot sauce into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 3 months. If you heat-process the jars, you can extend the shelf life to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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