Bramley apple sauce

Preparation info

  • Makes

    500 g

    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

The tangy, juicy sauce we make for our slow-cooked, meltingly tender Garlic & Fennel Slow-roasted Pork Baps is made specifically with Bramley cooking apples. That’s because they break down to a beautiful fluffy texture while also retaining the sharpness that makes them so good with rich meats.


  • 1 kg Bramley apples, peeled, cored and chopped
  • finely grated zest of 1 lemon
  • 25


Place all the ingredients in a saucepan, cover with a lid and cook over a low heat until the apples have broken down and become fluffy.

Remove the cloves before serving the sauce hot or cold. The sauce can be kept in the refrigerator for 4–5 days.