Sauces
British
BritishApple Sauce
The traditional British sauce for roast pork and crackling. Basic warms tinned apple with a squeeze of lemon, Better stews fresh Bramleys, and Ultimate slow-cooks two apple varieties with cider, butter and a cinnamon-clove infusion.
Vegetarian
Vegan
Dairy-free
Gluten-free
Nut-free
Budget version
Tinned apple warmed through with sugar and a squeeze of lemon.
Per serving£0.28
Total cost£1.10
Time7 min
Ingredients for 4
- 385 g tinned apple , or apple pie filling
- 1 tbsp caster sugar , to taste
- 1 tsp lemon juice
- 1 pinch ground cinnamon
Method
- Tip the tinned apple into a small saucepan and warm over a low heat.
- Mash with a fork to break down any large pieces.
- Stir in the sugar, lemon juice and cinnamon and heat through for 3-4 minutes.
- Taste and add a little more sugar or lemon to balance before serving.
Equipment
- small saucepan
- fork
The three ways, side by side
Budget
Tinned apple warmed through with sugar and a squeeze of lemon.
Better
Fresh Bramley apples stewed down with a little sugar to a proper tart, fluffy sauce.
Ultimate
Two apple varieties slow-cooked with cider, butter and a cinnamon-and-clove infusion.