Roast pork wouldn't be the same without lashings of tangy apple sauce. This is my simple 3 ingredient recipe and it's so much more flavourful than the shop-bought stuff!
Are you a 'I'll just have a spoonful' apple sauce eater? or a 'gimme the bowl, I'll eat it by itself' apple sauce eater?
Please tell me it's the second option.
We love apple sauce at home. I wouldn't dare make roast pork without it.
I admit to testing 3 or 4 spoonfuls whilst the rest of the dinner is cooking, and I basically have to serve it in a soup bowl. A little condiment bowl isn't enough.
Any dinner with this apple sauce always finishes with Chris lifting the apple sauce bowl to his face and trying to spoon the rest of it in whilst fighting off Gracey, who is equally obsessed.
Lewis will have a go too, but will give up and try to sneak any leftover roast potatoes whilst Chris and Gracey are fighting. I like his style.
So how do we make apple sauce for pork?
Peel the apples and chop into chunks. Place the chunks in a saucepan and toss with the lemon juice to stop them from browning.
Sprinkle over the sugar and place the pan over a low to medium heat. Place a lid on the pan and cook for 20-25 minutes, stirring every 5 minutes, until the apples break down and turn into a thick sauce (it's nice to still have a few lumps of apple in there).
Turn off the heat and serve.
That's it! So simple!
Serve it pork chops or with Roast Pork for the best roast pork dinner:
Ok, apart from the roast pork, what else shall I serve with my apple sauce?
The crispiest of crispy Roast Potatoes
Simple butter pepper Carrots
Creamy Mashed Potatoes
Sprouts (4 different ways to serve sprouts here!)
Meaty rich Gravy
What's the difference between US and UK apple sauce?
UK sauce is generally a lighter colour sauce, primarily used to serve with roast pork. It's a very simple sauce made with just Bramley apples, sugar and lemon juice. It's generally served a little lumpy - so you have a bit of texture.
US apple sauce is a smoother, darker sauce. It's often made using different varieties of apple (including eating apples), along with brown sugar and/or honey, lemon, spices and sometimes butter too.
It's often eaten as a dessert on its own, or used as a replacement for oil/butter to lighten up cakes and desserts, or as a flavourful addition to pancakes and muffins.
How to Make The Best Apple Sauce Recipe:
The Best Apple Sauce
Ingredients
- 4 large Bramley apples
- Juice of half a lemon
- 4 tbsp caster or granulated sugar
INSTRUCTIONS
- Peel the apples and chop into 2cm chunks. Place in a saucepan and toss with the lemon juice to stop them from browning.
- Sprinkle over the sugar and place the pan over a low heat. Place a lid on the pan and cook for 20-25 minutes, stirring every 5 minutes, until the apples break down and turn into a thick sauce (it's nice to still have a few lumps of apple in there). Turn off the heat and serve.
Video
✎ Notes
Can I use regular eating apples instead of Bramley?
Bramley apples are extremely sharp and tangy, and that, mixed with the sugar is what gives the apple sauce its distinctive sweet and tangy taste. You could swap out a couple of the Bramley apples for another strong-flavoured apple variety (such as Jazz apples or Honey Crispy) if you like, but I wouldn't recommend swapping out the Bramley apples entirely.Can I make apple sauce ahead?
Absolutely! Make up the apple sauce, then cool, cover and refrigerate for up to 3 days. Reheat in a pan before serving (or serve it cold if you prefer).Can I freeze apple sauce?
Yes, cool the apple sauce then place in a freezer-proof bag or sealed container and freeze. Defrost in the refrigerator overnight, then either eat cold, or reheat in a pan until hot.Nutritional Information in per serving. This recipe makes around 1 ½ cups - which should easily serve 8 or more people.
Nutrition
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RubeRad says
Hi Nicky, I'm a yank that lived in the UK for a couple years -- I remember getting 'brie and apple' sandwiches from the corner shop, and they used Coleman's or the like. I'd like to reproduce that, would you say this apple sauce would work? It looks more like chunkier american applesauce, not as glaze-y as Coleman's
Nicky Corbishley says
I would have thought it would work. You can make the sauce chunkier by cooking it for less time, or smoother by cooking it for longer. The apples break down the longer it's cooking. If you want it to be a bit more glazy, you can stir in extra sugar to taste at the end.
Chris Corbishley says
I really do LOVE apple sauce and Gracey and I are always fighting over the leftovers 🙂