Of course you can buy apple sauce from the store . . .when I’m short on time or traveling, I do that as well.
But most times, I go to the grocers, buy a beautiful bag of ORGANIC apples and make the tastiest apple sauce that doubles as medicine with the addition of sea moss 🙂
Sea Moss Apple Sauce (2 Flavors)
This recipe assumes that you are making 2 differently flavored batches of apple sauce. If you are making 1 batch, then use 4TB of tea + 4-5 cups water for 10 apples. Also, this isn’t an exact science. This is mindful cooking that requires your presence. Considering that apples produce their own liquid, you will have to estimate amount, however this recipe is a foundational guide.
- 10 organic apples
- 2 TB of your favorite flavored tea
- I used Whittard’s Very Berry Crush Tea and Orange+Cinnamon Tea
- 2.5 cups water
- (Optional : maple syrup)
- Wash apples
- Peel them but leave some skin. The skin has loads of nutrients and pectin, which helps thicken the apple sauce
- Rough chop the apples and divide into 2 bowls. Each bowl will contain roughly 3.5 cups of apples.
- Brew 2 pots of tea using 2.5 cups water and 2 TB of tea per pot.
- Strain tea and return liquid to pot with the flame/heat on low.
- Add 3 1/2 cups of rough chopped apples to each pot.
- Simmer until the apples are soft and can be poked through or mashed with ease.
- Once apples are done, turn up flame and boil out the excess liquid.
- Once the liquid has been reduced so that it is 50% the amount of apples in the pot, use stick blender or blender and blend.
- Your apple sauce should be sweet on its own, but since every harvest isn’t the same, the apples may need help. In this case, add a touch of maple syrup until satisfied.
- Spoon or pour into clean, sterilized glass jars.
- Let cool.
- Once cool, cover and refrigerate.
- When it’s time to serve, spoon 2 TB of prepared sea moss (see sea moss recipe post) into the apple sauce and mix and enjoy.