A soft, lightly spiced apple sauce made from Bramley apples, which break down readily into a smooth, yielding purée with a pleasant tartness balanced by butter, caster sugar, and a whisper of cinnamon. Simple and versatile, it sits comfortably alongside roast pork, sausages, or as a component in a larger spread.
900g
25g
50g
60ml
1tbsp
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 900g | — | — | |
| 2 | | 25g | — | — | |
| 3 | | 50g | — | — | |
| 4 | | 60ml | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 0.25tsp | — | — |
Rinse the Bramley apples under cold running water in the colander and shake off the excess.
Bramley apples · 900 g
Tip the rinsed apples out of the colander onto the chopping board.
Peel each apple with the paring knife, working round the fruit in a spiral and discarding the skin.
Quarter each peeled apple and cut the core and pips out of every quarter with the paring knife.
Chop the cored apple quarters into rough chunks about the size of a walnut.
Scrape the chopped apples off the board into the saucepan.
Add the butter to the apples in the saucepan.
Unsalted butter · 25 gSprinkle the caster sugar over the apples and butter.
Caster sugar · 50 gPour the water into the saucepan.
Water · 60 mlAdd the lemon juice to the pan.
Lemon juice · 1 tbspSprinkle the ground cinnamon over everything in the pan.
Ground cinnamon · 0.25 tspSet the pan over a medium heat and bring it to a gentle simmer, stirring with the wooden spoon so the butter melts and the sugar dissolves.
Put the lid on the saucepan.
Simmer gently with the lid on, lifting it to stir once or twice so nothing catches, until the apples have fallen apart into a soft pulp. Bramleys vary, so go by the pulp, not the clock.
Take the pan off the heat and mash the cooked apples with the potato masher until the sauce is smooth with only a few small lumps.
Spoon the apple sauce into the serving bowl.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 900 g | | Rinse the Bramley apples under cold running water in the colander and shake off the excess.⏱ 30sResultRinsed bramley apples |
| 2 | — | | Tip the rinsed apples out of the colander onto the chopping board.⏱ 10sResultRinsed bramley apples |
| 3 | — | | Peel each apple with the paring knife, working round the fruit in a spiral and discarding the skin.⏱ 3 minResultPeeled Apples |
| 4 | — | | Quarter each peeled apple and cut the core and pips out of every quarter with the paring knife.⏱ 2 minResultCored apples |
| 5 | — | | Chop the cored apple quarters into rough chunks about the size of a walnut.⏱ 2 minResultChopped Eating Apples |
| 6 | Chopped Eating Applesstep 5 | | Scrape the chopped apples off the board into the saucepan.⏱ 15sResultChopped eating apples |
| 7 | 25 g | | Add the butter to the apples in the saucepan.⏱ 10sResultChopped eating apples and unsalted butter |
| 8 | 50 g | | Sprinkle the caster sugar over the apples and butter.⏱ 10sResultChopped eating apples and unsalted butter and caster sugar |
| 9 | 60 ml | | Pour the water into the saucepan.⏱ 10sResultChopped eating apple mixture |
| 10 | 1 tbsp | | Add the lemon juice to the pan.⏱ 10sResultChopped eating apple mixture |
| 11 | 0.25 tsp | | Sprinkle the ground cinnamon over everything in the pan.⏱ 10sResultChopped eating apple mixture |
| 12 | — | | Set the pan over a medium heat and bring it to a gentle simmer, stirring with the wooden spoon so the butter melts and the sugar dissolves.⏱ 3 minResultSpiced apple mixture |
| 13 | — | | Put the lid on the saucepan.⏱ 10s |
| 14 | — | | Simmer gently with the lid on, lifting it to stir once or twice so nothing catches, until the apples have fallen apart into a soft pulp. Bramleys vary, so go by the pulp, not the clock.⏱ 11 minResultCooked apples |
| 15 | — | | Take the pan off the heat and mash the cooked apples with the potato masher until the sauce is smooth with only a few small lumps.⏱ 1 minResultMashed apple sauce |
| 16 | Mashed apple saucestep 15 | | Spoon the apple sauce into the serving bowl.⏱ 30sResultMashed apple sauce |
| Total Time | 30 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 81kcal | |
| 0.3g | |
| 2g | |
| 1g | |
| 17g | |
| 13g | |
| 2g | |
| 1mg |
A soft, lightly spiced apple sauce made from Bramley apples, which break down readily into a smooth, yielding purée with a pleasant tartness balanced by butter, caster sugar, and a whisper of cinnamon. Simple and versatile, it sits comfortably alongside roast pork, sausages, or as a component in a larger spread.
What you’ll doYou will peel, core and chop Bramley apples, then cook them with butter, sugar, water, lemon juice and cinnamon under a lid until they collapse into soft pulp. Once cooked, you will mash them to a smooth sauce and transfer to a serving bowl.
