Apple Sauce

Preparation info
  • serves approximately


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

The trick with apple sauce is to cook it uncovered on a low heat with very little water.


  • 450 g cooking apples, e.g. Bramley Seedling or Grenadier
  • 55 g approx. sugar


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.