Tilly T – Food & Me – The allergy friendly blog for kids (and grown ups)

Ingredients

1kg Crab Apples

350ml Water

400g Sugar

1tsp Ginger

1/4 tsp Nutmeg

1 Jar of Apple Sauce ( optional )

Method

Wash 1kg of crab apples and slice them in half

Put them in a sauce pan and pour in 350ml of water ( or enough to cover the apples)

Leave until the water starts bubbling and then simmer for 15minutes

Put the apples through a strainer over a large bowl

Push the juice through the strainer using the back of a spoon and then throw away the excess skins that dont go through the strainer.

(Add apple sauce at this point , repeat simmer and strain before moving on)

Mix the puree and add, ginger, nut meg and sugar.

Place it back in to the saucepan and on to the stove .

Mix continuously for 15-30minutes until the puree thickens.

Get a little bit of puree and place on a cold plate, if the puree stays in the shape you put it in it is ready.

Take off the heat and leave to cool before scooping in to pots.

Can be kept in the fridge or freezer.

ENJOY!

Tilly T recommendation ; spread on crackers with cheese and butter or eat with your roast chicken.