The SUPRISING Versatility Of Apple Sauce!

Start with a simple, sunny apple sauce

Place the prepared apples in a small saucepan with the honey and apple juice or water. Cook gently on low heat until the apples have softened completely, stirring often to make sure nothing is sticking to the bottom of the pot. The apples should be so soft that you can whip them up into a soft purée-consistency with just a fork or mini whisk. Taste and adjust. Add a little lemon juice to lift up all the flavours.

As pure as it gets, this is a friend to yoghurt fruit bowls or simply eaten by the spoonful.

For Autumn-loving apple butter

Slip in a little cinnamon stick or star anise at the start of cooking. Once the apple sauce is made as above, keep it on low heat to thicken and intensify for at least another 15 minutes. Keep stirring every so often to help prevent things from sticking. You can keep going as long as you dare, and the sugars will start to caramelize which will deepen the colour noticeably. When you’re happy with the intensity, take off the heat. Taste, adjust for sweetness, and whisk in a few small knobs of cold butter.

This is what we reach for to slather on toast and muffins and as a secret ingredient in our roast chicken sandwiches!

For apple honey-mustard

Once the apple sauce is made as above, whisk in 2 tbsp grainy mustard. Adjust with a little extra grainy mustard or honey to taste.

We grab this when we’re about to dive into a plate stacked with pork chops. For a surprising twist that works, try alongside fritters, crunchy roast potatoes, or chips. Yes, chips.

For company’s coming chutney

Once the apple sauce is made as above, mix in 2 tsp grated ginger, 1 grated Granny Smith apple, a handful of frozen cranberries, and 2 tbsp raisins. Things will look rustic. Cook gently for 5 more minutes. Finish with a splash of cider vinegar and more honey to taste.

This is what we reach for when we’re putting out party platters full of cheese, olives, cold cuts, and paté. . . you know, all the good things in life.