Apple Sauce

Name: Apple Sauce
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4
Cuisine: British
Ingredients: 2 Apples; A Splash of Single cream; 2 tablespoons of Sugar; Horseradish sauce; 300 ml Water

Cowbridge Kitchen

About This Recipe

Apple sauce is traditionally served as an accompaniment to roast pork, often served on a Sunday in the UK.

Apple sauce is cheap to make as it only contains a few ingredients. The main ingredient is obviously apples, you want an apple with a sweet taste so try to avoid large cooking apples in this recipe.

Although very popular in the UK & Europe apple sauce is widely consumed in North America and Canada. ...

Origins of Apple Sauce
The history of applesauce dates back to ancient times, with its origins believed to be in the early cultivation of apples in Central Asia.

As apples spread across Europe and later to the Americas, various cultures began to create their own versions of applesauce, often using it as a way to preserve the fruit. In medieval Europe, it was commonly made by cooking down apples with sugar and spices, serving both as a food source and a sweetener. Over the centuries, applesauce has evolved into a popular condiment and ingredient, enjoyed for its versatility in both sweet and savory dishes.

Today, it remains a staple in many households, appreciated for its simplicity and nutritional benefits.

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Cooks in 2 hours
20 mins Prep.
1hr 40 Cooking.

Time

This is per 100g (Est.)
Calories: 63
Protein: 0.4g
Fat: 0.2g
Carbohydrates: 27g
Fiber: 2.7g
Sugar: 23g

Nutrition

This will serve upto 4 people

Servings

Easy : A complete novice can make this recipe.

Difficulty

This recipe falls into the category of 'Old School Recipes.'

Other Sauces

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Cost to make:
£0.87/ $1.10(Est.)

Equipment:
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How to make Apple Sauce

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2 Apples
A Splash of Single cream
2 tablespoons of Sugar
Horseradish sauce
300 ml Water

Cooking Instructions

Peel and thinly slice up your apples
Add the water to a saucepan , then add the sliced apples. Add the Sugar to the pan then bring to the boil, lower the heat to a simmer and allow to reduce by more than half.
Reduce the sauce until all of the water has gone. When all of the water is gone and you just have mushy apples left, remove from the heat.
Remove from the heat , then with a potato masher mash the apples into a paste.
Mix in the horseradish sauce and a small splash of single cream to finish the sauce.