Bramley apple and sage sauce

I used to make apple sauce by roughly chopping the apples, skins and all, then stewing, sieving and serving, thinking the skin would give the sauce a lovely green colour. Not so and the sieve was always a pain to wash! This recipe is my new version and much easier.


450g (1lb) Bramley apples
3 tablespoons water
Juice of 1/2 a lemon
25g (1oz) granulated sugar
Knob of butter
1 tablespoons fresh sage leaves, chopped


Achieving the best results

  1. Peel and core the apples, removing any bruised bitS. Roughly chop the flesh and tip into a pan with the water and lemon juice.
  2. Tip into a pan, cover with a lid and gently cook over a low heat for about 20 minutes, stirring from time to time, until the apples are very soft.
  3. Remove from the heat and beat with a wooden spoon, season with salt and pepper, taste, add a little more sugar if needed and stir in the butter and sage.
  4. Spoon into a bowl and serve cold with roast pork, goose, pheasant and duck.

Get involved

The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.