Chilli Jam and Chilli Peanuts from Claire, Cinnamon Spiced Candied Nuts from LC and Salted Caramel Fudge Sauce from Caroline.
Thank you so much for my Foodie gifts, I adored them all. A big thank you to Claire as well for her coordination efforts. I will definitely be taking part again next year.
For my Foodie Secret Santa gift, I decided on a Spiced Apple Sauce that I made in the slow cooker. The hardest part about this recipe was sterilising the jars and I have some sneaky tricks on how to do that here if you are interested.
Because this sauce is made in the slow cooker it is super simple. If you properly seal it in preserving jars, you could make them as gifts well ahead of time, or for Christmas day. It’s delicious when warmed a little and served with Christmas meats like ham and of course pork. It would also be excellent served with some sausages, or as part of a cheese platter.
I used a mix of Granny Smith and Pink lady apples. It does take a bit of time to peel, core and chop 2 kg of apples, but it’s certainly not hard to do.
The spices in this make it a very savoury sauce, but there is still sweetness there from the apples, brown sugar and honey.
The room is filled with the spicy scent of Christmas as this slowly bubbles away in the slow cooker.
After 7 hours on low, it probably isn’t the most attractive looking thing, but it tastes divine.
Remove the whole spices, bouquet garni, bay leaves and rosemary stalk and blitz with a stick blender until it’s smooth and lovely.
Bottle the sauce in sterilised jars. They are great presents, or you can save them for throughout the year.
Make sure you head over to Claire’s post to see what everyone else sent out for their Foodie Secret Santa.
Spiced Apple Sauce in the Slow Cooker
Ingredients – Makes Approximately 5-6 cups
- 1 kg of Pink Lady apples, cored, peeled and roughly chopped
- 1 kg of Granny Smith apples, cored, peeled and roughly chopped
- ⅓ cup of lemon juice
- 2 tbs of Worcestershire sauce
- ⅓ cup of brown sugar
- ⅓ cup of good quality honey
- 1 tbs of apple cider
- 1 stalk of fresh rosemary
- 2 fresh bay leaves
- 2 whole cinnamon quills
- ⅓ tsp of ground cinnamon
- ¼ tsp of ground cardamom
- small pinch of dried chilli flakes
- ¼ tsp of dried, ground ginger
- small pinch of allspice
- ¼ tsp of whole cloves
- 1 bouquet garni
- 3 whole star anise
- ¼ tsp of freshly grated nutmeg
- 2 tsp of sea salt flakes
- ½ tsp of ground white pepper
- Add all ingredients to a slow cooker. Stir together and cook on low for 7 hours or until the apples have darkened and are very soft.
- Remove whole spices, bouquet garni, bay leaves and rosemary stalk and let cool for about 5 minutes.
- Process with a stab blender until a smooth, sauce-like consistency forms.
- Season with salt and pepper and transfer to sterilised jars while still hot.
- Sauce will last for months in a sealed jar, but once opened, store in the fridge.