This classic accompaniment to roast pork, pork chops, black pudding, or roast goose is very easy to make and tastes infinitely better than the commercial version. Darina Allen of the Ballymaloe Cooking School in Shanagarry, County Cork, has discovered that applesauce freezes well, so don’t be reluctant to make a large batch.
- 2 pounds cooking apples, peeled, cored, and coarsely chopped
- ½ to ¾ cup/100 to 150 g sugar (depending on the sweetness of the apples)
Combine the apples, sugar, and about ½ cup/120 ml of water in a large pot. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer over low heat, stirring occasionally, for 20 to 30 minutes, or until the apples are broken down and very soft.
Beat the apples into a puree with a fork or whisk.
Nutritional information is based on 10 servings.