Friday, 27 April 2012

Applesauce Jelly

My first pictures of this did not turn out (I had knocked the dial off of "auto-focus") and so I was obliged to photograph it again. That is why the custard looks so lumpy and scrambled-eggish. It was actually reasonably smooth.

I tried using an electric mixer on the custard, and it worked okay although it had to be used intermittantly as the custard would froth up too much even with the mixer set on low. I will probably just stir the stuff next time. But if you want to use an electric mixer, you can. Just watch carefully that it doesn't get to frothy and yet gets mixed enough not to stick or get lumpy... yes, I think I am recommending that you just stir or whisk it by hand. Or you can eat your jelly plain and solve the problem completely. Somehow this is more fun and dessert-like than just plain applesauce. I used some of the applesauce we canned last fall, but if you want to make your own there's nothing to it... just peel, core and slice a bunch of apples, and cook them down with a tablespoon or so of water in the pan to prevent sticking. 

6 servings
2 hours 10 minutes - 10 minutes prep time

Applesauce Jelly

Make the Jelly:
1/2 cup apple cider, juice or water
1 tablespoon plain gelatine
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 cups homemade unsweetened applesauce

Bring the apple cider, juice or water, sugar, and cinnamon to a boil and put it into a mixing bowl. Sprinkle the gelatine evenly over the top and mix it in, making sure it is thoroughly dissolved. Mix in the applesauce.

Divide the applesauce between 6 individual serving bowls (or you could mix it in a nice serving bowl to start with, and leave it there). Chill until set; about 2 hours. If you like, serve it with custard:

Make the Custard:
1/4 cup sugar
a pinch of salt
1 tablespoon arrowroot or cornstarch
2 extra-large eggs
1 1/2 cups milk
1 tablespoon butter
1 teaspoon vanilla extract

Put the sugar, salt and cornstarch in the top of a double boiler and mix well. Beat in the eggs, and when well blended, mix in the milk.

Heat the double boiler and cook the custard until thick, stirring almost constantly (especially as it begins to heat up and cook). Once it thickens, remove it from the heat and mix in the butter and vanilla extract.

Serve warm or cold over the jelly, but I will say right here that it is best at least a little warm (although not quite hot).

Last year at this time I made Leek Spinach & Potato Soup.

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