Oh goodness me how awesome is Homemade Apple Sauce. I can think of so many dishes it can be used for. The recipe its self is so simple that it can feature in any Sunday roast with little to no effort. I always had apple sauce with any roast dinner growing up, kinda like having ketchup with chips. The recipe here will create one sweet tasting kinda sauce! Perfect with a Pork Fillet. Originally the sauce was used as a stored ingredient to last over winter. With homemade apple sauce it can be refrigerated for a week to ten days.
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Homemade Apple Sauce is a sauce made from apples, bet that surprised you? It can be also be made using a variety of spices (commonly cinnamon and allspice). Flavourings or sweeteners such as sugar or honey can also be added. Apple sauce is really cheap to make too! Yeah sure you can buy it in a jar but where is the fun in that?
Making Apple Sauce
Cooking down apples with water or apple cider is how apple sauce is made. You can even use fresh apple juice. More acidic apples will render a finer purée. The highly acidic Bramley apple is popular for creating a very fine purée. You can peel the apples or leave them unpeeled. For flavouring a variety of sugar, spices, or lemon juice can also be added. Did you know it’s possible to overcook them? “Apples lose their flavor rapidly when cooked too long, The aim is to cook them down but not for too long of course.
For this recipe the sauce is more of a puree which makes for a smooth finish. You do not need to remove the pips or cores if making a puree as it will be collected when you sieve the sauce. If you prefer not to strain the sauce and prefer the more chunky sauce ensure to remove the cores and pips. Instead of straining through the sieve mush the sauce up with a fork.
If you are lucky enough to have apple trees in your garden then this is a quick way to cook and store all year round. Of course you will need a freezer.
To freeze Homemade Apple Sauce simply allow to cool and place into tubs allowing for 1/2 inch (1.25cm) for expansion and freeze.
Homemade Apple Sauce
- 1.8 kg Cooking Apples
- 150 ml Water
- Juice and Rind of half a lemon
- 225 g Sugar
- Wash apples removing any bruised or discoloured bits. cut in quarters or eights , depending on their size. You do not need to remove the pips or cores. place the, in a large heavy saucepan with the sugar water and lemon rind and cook gentle until soft. Sieve the puree through a strainer, or a vegetable mouli.