Apple Sauce

Apple Sauce Recipe

Traditionally we eat Pork accompanied by apple sauce. If you want to go back to the days when sauces were not bought in shops but made from local produce grown in your garden then try this recipe. It is easy to make. There are no preservatives so it will not keep long. Make it the day before, if you wish, but then keep it in the fridge.

The Oxford English Dictionary traces the first use of the word applesause in print to Eliza Smith’s Compleat Housewife, 9th edition, [London:1739].


450gms 1lb apples. (I prefer Bramley apples but any cooking apples will do).
2 tablespoons water
2 tablespoons caster sugar
3 ground cloves
15g or 1/2oz butter
1 teaspoon vinegar
Salt and pepper to taste.

Did you know that apple sauce is an old home remedy for both diarrea and constipation? The reason is its high content in pectin, a kind of soluble dietary fiber that acts as a mucose protector.


1. Melt the butter in a saucepan.
2. Core the apples and remove the skin. Chop them into small pieces.
3. Put the apple pieces into the pan and add the water.
4. Cover with a lid and cook gently on a medium heat for 8 minutes.
5. Take the pan off the heat and, with a potato masher, mash the apples into a fine puree.
6. Stir in the caster sugar, the vinegar and the ground cloves.
7. Put the pan back on the heat and, stirring all the time, reheat until hot. Do not allow to boil.
8. Taste the mixture and add salt and pepper to taste.
9. Pour into a gravy boat, or similar, and allow to cool.

Hope you enjoy it!

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