I remember when I was little, Mum used to take me to a place they called a "snack bar". It was a semi-sleaze joint where they also served great food. And when it came to good food, mum would turn a blind eye to the scantily clad girls hanging around half drunks who are trying real hard to hang on to their bar stools and not fall off. I guess I was too naive to realise what kind of "snacks" they were serving. Don't knock mom for taking a kid to places like these. She was a prim and proper lady used to champagne lunches and fancy joints, but like I said, she had a weakness for their food. And, I had a weakness for their pork chops with their homemade apple sauce. Where they'd got their chef from, I have no idea, since most of their evening customers don't even know what they're eating anyway. The lunch crowd was mostly office folks working around the area and we weren't the only family enjoying their good food during the daylight hours. Kids from the schools nearby, would be there for their superb milkshakes when school lets out. But when night came, it's forbidden for us to even be seen 100 feet from the place. What a turnaround. It was, um... educational.
Now, I was talking about the apple sauce they served with the pork chops. This was not from the can nor the baby food stuff that's bland and boring. It complimented the chops so well, and when they closed down (I wonder why?) I could not find another person who made it the same.
I'd made these to go with other pork dishes but I'd have to admit .... it's nothing like what I remembered. Sigh ... memories.
About 1.5 kg apples (I used a mix of granny smiths and some reds)
Juice of 1 lemon
Peel of 1 lemon (large strips)
1 cinnamon stick (abt 2 - 3 inches long)
1/4 cup brown sugar (you can reduce this if you want it more tart)
1 cup water
1/2 tsp salt
Remove core from apples, peel and cut them into wedges.
Plonk all ingredients into a large, deep pot. Stir to mix well.
Bring to a boil, lower heat to a simmer and cook for about 20 - 30 mins.
Remove pot from heat. Discard cinnamon and peels.
Mash with a potato masher or cool a little and puree in a food processor. At this point, you can decide if you want your apple sauce chunky or smooth.
Serve hot or cold. Good with pork dishes or with vanilla ice cream. Or blend it together with your favorite smoothie.
Keeps well in freezer.