Apple sauce

A must with roast pork, and pretty nice as a desert too, commercial apple sauce is safe for some people but brands often contain sorbate preservatives, and sometimes have flavourings or thickeners too.  This is a simple recipe to make a home-made alternative if you are sensitive to the usual additives.


The lemon juice is included to stop the apple turning brown and to give a slightly sharper twist to the sauce, but can be omitted if you are sensitive to citrus.


Some people are sensitive to apples (although not everyone), so if you cannot normally tolerate apples, please don’t take this recipe as advice to go start eating them!  Stick to the diet that is safe for you.


Makes a small jar full (suitable for around 4 to 6 people to have with roast pork, or 1 to 3 portions if you’re using it as a sweet desert).

2 Bramley cooking apples

the juice of 1/2 a lemon

100ml water

caster sugar to taste


1. peel, core and chop the apples and add to a small saucepan with the water and lemon juice

2. bring to the boil and simmer gently until the apple has gone pulpy. (This is quicker if you cut your pieces very small than if you leave them in big chunks).

3. add caster sugar to taste – some people prefer the sharp taste of unsweetened apple, other people prefer it to be very sweet, especially if you are using it as a desert instead of an accompaniment to roast meat.

4. put into a sealed container and refrigerate until needed.  This should last 2 to 3 days in the fridge, but can also be frozen, so can be made in advance.


About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Christmas, desserts, sauces, side dishes and tagged , , , . Bookmark the permalink.

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