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Nutrition Facts
Serving Size 1 cups 635g Recipe makes 1 1/4 cups) The following items or measurements are not included below: 1 tablespoon white wine vinegar
Calories 385
Calories from Fat 8		(2%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 19mg		0%
Potassium 590mg		16%
Total Carbohydrate 101.4g		33%
	Dietary Fiber 12.7g	50%
	Sugars 77.2g
Protein 1.7g		3%
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Minted Applesauce With a Hint of Redcurrant

Recipe #99188 | 25 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jewelies
Sep 6, 2004

This is great served with roast lamb or pork.

1 1/4 cups (change servings and units)

Ingredients

600 g apples, peeled, cored and thinly sliced
1/4 cup water
1/2 cup mint leaf, chopped
1/4 cup boiling water
1 tablespoon caster sugar
1 tablespoon white wine vinegar
2 tablespoons red currant jelly
salt and pepper

Directions

1
Place apples and water in saucepan over medium heat.
2
Cover and cook stirring occasionally for 15 minutes or until apples are tender.
3
Roughly mash apples, remove from heat and set aside.
4
Place mint into a small heatproof jug.
5
Pour boiling water over mint and stir to combine.
6
Add mint mixture, sugar, vinegar, redcurrant jelly and salt and pepper to apple, stir to combine.
7
Simmer, stirring occasionally over medium-low heat for 3-4 minutes or until redcurrant jelly dissolves.
8
Serve with roast lamb or pork.

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Featured Reviews for This Recipe

From: Annacia

On Aug 31, 2007

Slight alteration in mine. Dh pigged out on the last of the currant jelly so I used raspberry jam and skipped the salt and pepper. I wussed out and used bottled unsweetened applesauce. I thought the vinegar was interesting in this, not something I would have thought to add myself. The mint was delightful and I'll try it from scratch when the weather is cooler because I know that it would be even better.

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From: echo echo

On Jan 11, 2005

I like this very much. I've tried it two ways now. I've made it from scratch (using McIntosh apples), and I've also made it using unsweetened bottled applesauce: in this case I added the boiling water to mint in a saucepan, then added the applesauce & all other ingredients and cooked, stirring until the red currant jelly melted. I do prefer the from-scratch way a bit better but both versions were quite tasty to me. A nice accompaniment to lamb.

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From: HeatherFeather

On Sep 21, 2004

This was a delicious accompaniment to my pork chop dinner. The color is very nice (slightly reddish-pink) and the mint gives this a nice, sophisticated flavor. This was easy to prepare, and the directions are very clear. I used McIntosh apples and black currant jelly.

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