This recipe for The Best Apple Sauce is my go to whenever I serve Roast Pork. The sweet but tart apples go so very well with the slight richness of the pork joint. I like to be generous with my dolloping so this recipe reflects that. You can never have too much of the stuff.
The apples required for this recipe do need to be Bramley Apples or, at a push, another cooking apple. If you were to use eating apples the necessary tartness would just not be there. I want a mini taste explosion with each spoonful. The pork can more than take it. Go tart or go home.
Bramley Apples are my first choice and just perfect for cooking with. I always try to use them whenever I can. I am lucky enough to have my own tree and get mighty excited every year when I get to harvest my bumper crop. I use them in my Stewed Apple recipe and of course my Apple Crumble, Apple Crumble Cake and Spiced Apple Muffins. Pass me the cinnamon.
However I like to keep my Apple Sauce completely untainted by any other flavours. I don't want to add cinnamon here or butter. No fancy pants required, just pure apple flavour with a hint of sweetness. Lip smackingly delicious.
Apple Sauce Recipe Steps
The ingredients are super simple.
Cooking Apples - preferably Bramley but other cookers such as Granny Smiths if you simply can't get hold of Bramleys.
Lemon Juice - fresh juice to stop the apples discolouring and add an extra bit of bite.
Sugar - caster or granulated but not brown.
- Peel and chop the apples into roughly 2 cm chunks.
- Put them all in a large saucepan and add the lemon juice. Stir to coat the apple chunks in the juice.
- Add the sugar on top and stir again.
- Cover and simmer gently for about 15 minutes. Stir every couple of minutes to make sure the apples don't catch on the bottom.
- I like the apples to be completely broken down but cook for less time if you like yours chunky.
- Place in your serving dish and serve.
Can I Make Apple Sauce Ahead?
Yes you can. Simply make it up and allow it to cool completely before covering and keeping in the fridge for up to 4 days. Reheat to serve, either in the microwave or back in a saucepan.
Can I Freeze It?
Yes you can. Allow it to cool completely before placing in a freezer bag or freezer proof sealed container. It will keep very well for at least 2 months. Thaw in the fridge before reheating to serve as above.
Here are some more fabulous sides:
The Best Apple Sauce
Ingredients
- 750 grams whole apples about 3 large apples
- 3 tbsps lemon juice
- 4 tbsps sugar
Instructions
- Peel core and chop the apples into roughly 2 cm chunks.
- Put them all in a large saucepan and add the lemon juice. Stir to coat the apple chunks in the juice.
- Add the sugar on top and stir again.
- Cover and simmer gently for about 15 minutes. Stir every couple of minutes to make sure the apples don’t catch on the bottom.
- I like the apples to be completely broken down but cook for less time if you like yours chunky.
- Place in your serving dish and serve.
- Apply To You've Been Tanged Face.
Notes
- Bramley Apples are the best choice here.
- Add more sugar if you would prefer it sweeter.
- Nutritional information is approximate and meant as a guide only.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below. I love a good old hairy chinwag. Or come on over and follow me on my Facebook and Instagram Pages.
Leave a Reply