Apple Sauce is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic savoury sauce of Bramley apples and butter sweetened with sugar that's typically served with pork, turkey and game dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Sauce.
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This is a classic recipe for a Victorian version of Apple Sauce that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Peel, core, and slice apples according to quantity required; put them in a stone jar into a saucepan of water; when done, beat them to a pulp, add a small amount of fresh butter, and sweeten sufficiently with brown sugar.
Modern Redaction
Ingredients:
5 Bramley apples, peeled and cored
2 tbsp butter
3 tbsp brown sugar (or to taste)
Method:
Slice the apples and put into a heat-proof bowl. Set the bowl in a pan of boiling water and cook for about 40 minutes, or until the apples are cooked through. Take off the heat and beat the apples to a pulp then beat in the butter until mixed through. Add the sugar to taste and serve as an accompaniment to pork, turkey and game dishes.
