Recipe: Homemade Apple Sauce

Christmas Pork wouldn’t be same without Apple Sauce. Before you reach for a jar or tub of the pre-prepared stuff, check out our easy recipe to make your own.


  • 500g green apples (approx. 4 – 5 apples)
  • 1/2 cup water
  • 1/4 cup brown sugar (or sweetener of your choice)
  • 1/2 tsp finely grated fresh lemon zest (if using)
  • 1/4 tsp cinnamon


  • Peel and core the apples and cut in to 3cm cubes.
  • Bring apples, water, sugar, zest, and cinnamon to a boil in a heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes. Stir occasionally to make sure the sauce doesn’t scorch.
  • Remove lid and simmer until most of liquid is evaporated, about 5 to 10 minutes.
  • Mash apples with a potato masher or a fork to a chunky texture*, then cool, cover and refrigerate until ready to serve.
  • Sprinkle with a little extra cinnamon
* If you prefer a smoother texture, pour everything in to a food processor, and blitz for a few minutes.

Bonus Tips & Tricks:

  • Sour green apples work best – Granny Smith is a good bet.
  • Making this sauce should be a quick and easy process. If your apples need to cook for longer than 30 minutes, your pieces are too big. Overcooking your apples is a big no-no as apples lose their flavour the longer they’re cooked.
  • Avoid using white sugar as your sweetener. It will make the sauce too sweet and you won’t get the tasty caramel flavours we associate with good applesauce.
  • Err on the side of less-is-more with your sweetener. If once cooked and cooled it’s not sweet enough for your liking, you can add some maple syrup or honey.
  • Add a hint of lemon zest for an interesting and unexpected zing!
  • The sugar in the sauce acts as a preservative so this sauce can easily be made, and ticked off your to do list, a few days before Christmas Day.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Leave a Reply

Your email address will not be published. Required fields are marked *

six − 1 =

Latest Articles

Chicken Stir Fry

Chicken Stir Fry

This recipe comes to us courtesy of Joesphine Rand from Strength Dietetics.  Josephine holds a bachelor’s degree in Science, specialising in Nutrition and Food Science. She is a practicing Nutritio…
Buttery Mushrooms

Side of Mushrooms

A side of mushrooms is perfect next to a good quality, steak and can easily be cooked whilst your steak is grilling. This dish is super simple and is just a rough guide of ingredients.  Just cook w…
Sweet Capsicums

Sweet Capsicums

Sweet Capsicum or sweet peppers are such a versatile vegetable.  Eat them raw in salads, add to a stir fry, roasted or stuffed and perfect in a casserole or rice dishes. This is a great side dish a…
Copyright © The Free Range Butcher.