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Apple Sauce

Apple Sauce is a traditional British recipe for a classic sauce of stewed apples lightly flavoured with cinnamon. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Fruit Apple Sauce.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

6

Rating:

Tags : Sauce RecipesBritish Recipes

Apple sauce came to popularity in the Victorian era when it was employed as a condiment for goose, duck and pork. However, it is much more useful than that, add some to cakes for increased moistness and apple-flavoured sweetness. It blends well with chocolate and can be added to stews to give them a fruit-flavoured lift. It's also good in curries and, like carrots, can be used to give sweetness without adding (much) extra free sugar to a range of confections and dishes. It also makes instant filling for apple pies and a base for a range of crumbles and cobblers.

Ingredients:

450g Bramley (or other tart cooking) apple
2 tbsp caster sugar
juice of 1/2 lemon
60ml water
1/2 cinnamon stick

Method:

Peel, core and chop the apples into small dice then place in a heavy-bottomed pan along with all the remaining ingredients. Cook, covered, on medium heat for about 15 minutes, stirring occasionally. At the end of this time check that some of the apples are beginning to purée. If not, cook for a few minutes longer.

Take off the heat then remove the cinnamon stick and whisk the contents of the pan to a sauce-like consistency (the more you whisk the smoother the final sauce).

Serve warm. If desired you can whisk in a knob of butter for a silkier consistency and more flavour.