Stop buying apple sauce when you can make it tastier with 4 ingredients

Whether you're serving up a slow-roasted shoulder, juicy chops, or a crispy pork belly complete with crunchy crackling, many food fans agree that this fruity condiment is far superior to even the richest gravy or cranberry sauce. But before you reach for that jar on the supermarket shelf, consider making it yourself. Many popular, shop-bought formulas are loaded with unnecessary sugar and a list of additives you can barely pronounce. Not only that, but it's often tough to get through an entire jar within the recommended seven to 10 days after opening.

Fortunately, the solution to a tastier, healthier roast is simple. This fresh, minimal-sugar apple sauce-a favourite of lifestyle mogul Martha Stewart-is a game-changer. It's perfect for using up older apples lurking at the bottom of your fruit bowl, and while it's not quite as quick as grabbing a spoon from a jar, the flavour payoff is worth the extra effort. This basic recipe is incredibly easy to customise with warming herbs and spices and is brilliantly versatile. Once you've finished with the roast, you can dollop the fresh, flavourful sauce on everything from your morning porridge to a creamy rice pudding.

Depending on how you want to use the apple sauce, you can add a cinnamon stick to the pot while simmering the apples and then remove it before mashing.

Alternatively, mix in one teaspoon of ground cinnamon and half a teaspoon of ground nutmeg, adjusting the quantities to taste.

For long-term storage, you can freeze the cooked apple sauce, once cooled, for two months. Simply thaw the applesauce in the fridge overnight before you want to use it.

Apple sauce recipe

Ingredients

• 1.8kg of apples (such as McIntosh, Gala, and Braeburn)
• 350ml water
• 60ml fresh lemon juice (from two lemons)
• 45g dark-brown sugar (optional)

Method

Prepare the apples by peeling and coring them, then slice them for cooking.

In a large pot, combine apples, water, and lemon juice, then bring to a boil over high heat.

Lower the heat and simmer for 25 to 30 minutes, or until the apples are very soft and falling apart. This is important to ensure easy mashing.

Mash the apples with a potato masher or pulse in a food processor until mostly smooth, leaving small chunks if desired.

Add sugar if you prefer a sweeter sauce. Allow the applesauce to cool, then store it in airtight containers.