Apple Sauce

What you’ll need:

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Inspired by Good Food, But Made Your Way!

This recipe was inspired by the amazing team at the BBC Good Food website, but the idea is to use whatever ingredients you might have to hand. Any apples, any type of sugar – just adjust to your taste. In our case, we used Granny Smith apples and regular granulated sugar, and salted butter, and the results were fantastic. So feel free to experiment with whatever ingredients you have in your kitchen.

Original recipe: https://www.bbcgoodfood.com/recipes/bramley-apple-sauce

Instructions:

1. Place the chopped apples, sugar, and butter into a saucepan
   
   
2. Cover the pan with a lid and set it over low heat
   
   
3. Cook for about 10-15 minutes, stirring occasionally, until the apples start to break down
   
   
4. For a smooth sauce: Mash or blend until fully puréed
   
   
5. For a chunkier sauce: Cook for a shorter time and stir less often to retain some apple pieces. You can also mash lightly with a fork instead of blending

Once cooked you can leave to cool then serve straight away. Alternatively, if you want to keep it a little longer, just tip the cooked mixture straight into a sterilised jar, allow to cool, and store in a cool dark place. We store it in the fridge and it usually keeps for a week or two – it’s never really lasted any longer than that.

Choosing the Right Apples

• Bramley Apples: Traditional for sauce due to their tartness and soft texture when cooked.
• Granny Smith Apples: Firmer and slightly less tart than Bramleys; may require longer cooking and a little more sugar.
• Golden Delicious: Sweeter, so reduce sugar for a more balanced flavour.
• Pink Lady or Honeycrisp: Naturally sweet and tangy, perfect for a less sugary version.
• Mixing Apples: Combining tart and sweet apples (e.g., Granny Smith + Golden Delicious) can create a well-balanced sauce.

Texture Preferences

• Smooth Sauce: If you prefere a really smooth sauce then you can blend or mash your sauce thoroughly.
• Chunky Sauce: If like us you prefer your apple sauce on the chunky side, and with a bit of bite, then just cook for a shorter time and stir lightly with a spoon, leaving some apple pieces intact.

Best Served With: Rich meats such as roast pork or goose, or as a sweet topping for pancakes and porridge.