A gently sweet, slightly tangy homemade apple sauce that transforms any roast into a proper feast.
Homemade apple sauce is one of those little extras that makes a roast dinner feel complete – especially when pork is involved. This version leans gently savoury, with just enough sweetness to balance rich meat, and a hint of apple cider vinegar and cloves to keep it bright and interesting.
German-inspired Apple Sauce (Apfelmus!) is also a recipe that feels a little nostalgic for me. My parents lived in Germany for many years before moving to Australia, and every Christmas when I’d make apple sauce, my dad would say, “You’ve made apfelmus!” For years I honestly thought he was just saying “apple sauce” with his strong European accent … but, no – apfelmus really is the traditional German word. Now every time I make it, it instantly reminds me of him, his love of my mum’s cooking, and those cosy German-inspired sides we grew up with. And yes – this is one of my dad’s absolute favourites.
Made with Granny Smith apples, a splash of apple juice or water, pantry staples and a knob of butter at the end, it all comes together in one pot in under 20 minutes. No complicated steps, no special equipment – just simple comfort.
I love serving this with Crispy Slow-cooked Pork Belly and Gravy, German-style Braised Cabbage with Bacon and mashed potatoes, but it’s just as good with roast pork loin, sausages, glazed ham, schnitzels or roast chicken. Any time the plate feels a bit rich and heavy, a spoonful of this on the side brings everything back into balance.
And the best part? It keeps beautifully in the fridge, freezes well, and doubles as a little treat for breakfast stirred through porridge or dolloped on yoghurt. Simple, cosy and endlessly useful.
What apples are best for homemade apple sauce?
Granny Smith apples are ideal because their natural tartness balances the sweetness and helps the sauce thicken beautifully as it cooks. You can also use Pink Lady or Royal Gala for a sweeter sauce, but Granny Smith will give you the most classic flavour.
Can I make apple sauce without apple juice?
Yes – water works perfectly. Apple juice adds more intense apple flavour and natural sweetness, but the sauce is still delicious when made with water. If using water, taste at the end and adjust the sugar slightly to your liking.
Can I freeze apple sauce?
Absolutely. Homemade apple sauce freezes exceptionally well. Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and stir well before serving. It may thicken slightly after thawing – just add a splash of water if needed.
What can I serve apple sauce with?
Apple sauce is incredible with:
- Crispy Slow-cooked Pork Belly and Gravy (a must!)
- Roast pork loin or pork shoulder
- The BEST Glazed Ham Recipe
- Schnitzel: chicken or pork
- Roast chicken
- Sausages
- German-style Braised Cabbage with Bacon
- Stirred into porridge or yoghurt for breakfast the next day
- As a snack with crackers and cheese
Why do you add apple cider vinegar?
It brightens the flavour and balances the sweetness. Traditional German apfelmus often includes a splash of acid to stop the sauce from tasting flat or overly sweet. The vinegar cooks out and leaves a clean, balanced finish.
Do I have to use cloves?
No – but they add a warm, subtle spice note that makes the sauce taste more complex. If you don’t like cloves, leave them out or replace them with a tiny pinch of ground cinnamon.
If you enjoyed German-inspired Apple Sauce (Apfelmus!), I think you’ll love:
Quick Pickled Red Onions Recipe
Creamy Peppercorn Sauce (No Brandy!) Recipe
Portuguese-style Chilli Sauce Recipe
Creamy Mushroom Sauce Recipe
German-inspired Apple Sauce (Apfelmus!)
German-inspired Apple Sauce (Apfelmus!) is a quick, cosy homemade apple sauce that feels gently savoury and perfectly balanced – sweet enough to complement pork, but brightened with apple cider vinegar and a hint of clove for that traditional German apfelmus flavour. Made in one pot in under 20 minutes, it’s the perfect side for pork belly, roast pork, schnitzel, ham or roast chicken, and it freezes beautifully so it’s ideal for entertaining or Christmas prep.
- Total Time: 20–25 minutes
- Yield: 1¼–1½ cups 1x
Ingredients
- 4 Granny Smith apples, peeled, cored and chopped into 2–3 cm (¾–1¼ inch) chunks (see note 1)
- ⅓ cup (80 ml) apple juice OR water (see note 2)
- 1 tbsp apple cider vinegar
- 1½ tbsp sugar
- 2 whole cloves (optional, see note 3)
- ⅛ tsp sea salt flakes, plus extra to taste
- 1 tbsp butter
Instructions
- Cook – To a small pot over low heat, add the apples, apple juice or water, apple cider vinegar, sugar, cloves and salt.
- Cover and simmer gently for 15–20 minutes, stirring occasionally, until the apples are soft and starting to collapse.
- Mash – Remove the cloves and mash or blend the mixture. Mash for rustic texture, blend for traditional smooth German-style apfelmus.
- Finish with butter and serve – Stir through the butter and add extra salt if desired, to taste. Serve warm or cold.
Notes
Note 1 – I find the easiest way of preparing the apple is not to bother coring it, but simply to cut the cheeks off, then dice them.
Note 2 – I highly recommend using good-quality natural or cloudy apple juice as it adds a more intense flavour and sweetness. However, I’ve made this plenty of times with water and it’s equally delicious – just MORE delicious with apple juice!
Note 3 – Cloves add a warm, subtle spice note that makes the sauce taste more complex. If you don’t like cloves, omit or replace them with a tiny pinch of ground cinnamon.
Make Ahead
Apple sauce is one of the easiest sides to prepare in advance.
Fridge – Make it up to 3 days ahead, let it cool completely, then store it in an airtight container in the fridge. It will thicken slightly as it chills – just give it a good stir before serving or add a tiny splash of water to loosen it if needed. You can serve it cold, room temperature or gently warmed on the stovetop or in the microwave.
Freezer – For entertaining (especially Christmas or other Holidays), you can also freeze it. Store in an airtight container for up to 2 months. Thaw in the fridge overnight and stir well before serving.
Leftovers
See the Make Ahead instructions above.
Bonus: Leftover apple sauce is delicious stirred through porridge, spooned over yoghurt, or used as a snack with crackers and cheese.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Category: Sauces and Dressings, Sides, Christmas, Holidays
- Method: Stovetop
- Cuisine: German-inspired
