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.
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.
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.
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.
Apple sauce is incredible with:
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.
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.
Quick Pickled Red Onions Recipe
Creamy Peppercorn Sauce (No Brandy!) Recipe
Portuguese-style Chilli Sauce Recipe
Creamy Mushroom Sauce Recipe
Disclaimer re gluten-free and dairy-free recipes
My new book, Simple Dinners Every Day, is here! Click through to find a copy at your preferred retailer.
Some of the links throughout this website are commissionable affiliate links. Read full disclaimer here.
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
