This recipe is so simple it hardly deserves the name, but it is way too tasty not to share.
Really it is no more than raspberries and apples thrown together and heated up. I think this tangy sauce goes particularly well with the heartier type of pancakes.
4 (to 8) medium apples
250g (1cup) of (frozen) berries raspberries
1 tbsp. (15ml) lemon juice
1 tsp cinnamon powder
optional: 1 tbsp Agave nectar or honey
- Peel and core the apples then cut them into chunks.
- Put apple chunks, raspberries and lemon into a saucepan.
- Cover, bring to the boil. Reduce the heat and allow to simmer for 15 minutes. Stir occasionally. If the sauce is to wet for your liking continue cooking without a lid. If you are looking for a thinner sauce add water. If you want a smoother sauce increase the cooking time with 15 minutes.
- When the sauce is cooked to your liking add the cinnamon and sweetener, if using.
The sauce can stored in a well sealed container the refrigerator for up to a week. Alternatively you can freeze the sauce for up to six months.
Tips & Variations
- Replace half of the raspberries with blueberries
- Increase the amount of apple to make an apple sauce with a little flavouring of soft fruit
- Add grated fresh ginger
- If you are making more of an apple sauce add some more warm spices like allspice, cardamom, cloves, coriander, mace or nutmeg.
- Oat and egg white pancakes
- Buckwheat crepes and cottage cheese
- French toast
- Or just stir into some yoghurt