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
Better version
Fresh Bramley apples stewed down with a little sugar to a proper tart, fluffy sauce.
Per serving£0.43
Total cost£1.70
Time25 min
Ingredients for 4
- 500 g Bramley apples , peeled and cored
- 2 tbsp caster sugar , to taste
- 2 tbsp water
- 1 tsp lemon juice
- 1 pinch salt
Method
- Chop the peeled apples into rough chunks and put them in a saucepan with the water and lemon juice.
- Cover and cook over a low-medium heat for 10-12 minutes, stirring now and then, until collapsing.
- Beat with a wooden spoon to your preferred texture, smooth or a little chunky.
- Stir in the sugar and a pinch of salt, then taste and adjust the sharpness before serving.
Equipment
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.