Apple Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

The trick with Apple Sauce is to cook it covered on a low heat with very little water.


  • 1 lb (450 g) cooking apples, e.g. Bramley Seedling or Grenadier
  • 1–2 d


Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast-iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a purée, stir and taste for sweetness. Serve warm.