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  • Five ingredients or fewer

Tangy apple sauce

Tangy apple sauce, photographed for Pinch of Mint

By Tom · Updated

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  • About 30 min
  • Easy

This tangy apple sauce recipe is perfect to serve with roast pork or to add a little bit of sweetness to a bowl of porridge. This apple sauce will store in a fridge for up to a week and it also freezes really well.

How to make it

The 3 photographs published with this recipe, in the order they appeared.

  1. Tangy apple sauce, photographed for Pinch of Mint
    Photo 1
  2. Tangy apple sauce, photographed for Pinch of Mint
    Photo 2
  3. Tangy apple sauce, photographed for Pinch of Mint
    Photo 3

The recipe

Tangy apple sauce

This tangy apple sauce recipe is perfect to serve with roast pork or to add a little bit of sweetness to a bowl of porridge.

  • 10 min prep
  • 20 min cooking
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Peel, core and chop apples (4 apples). Add to a pan with sugar, lemon (1) juice, lemon zest and water (1 tbsp).

  2. Step 2

    Cover and simmer over low heat for 10 to 15 mins.

  3. Step 3

    Remove lid and allow excess water (1 tbsp) to evaporate. Cook for a further 5 mins. The sauce will thicken.

  4. Step 4

    Beat with a wooden spoon until smooth. Stir in butter (15 g) if using.

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More vegetarian sauces and basics

Also in The Sunday roast.

Questions people ask

How long does tangy apple sauce take?

About 30 min from start to finish, of which 10 min is prep and 20 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Can I cook it ahead?

This one sits in the batch cooking group, which means it was picked for cooking in quantity rather than eaten straight from the pan. Cool it quickly, and freeze it in the portion sizes you will actually want later.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.