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.