Delia Smith Apple Sauce

I don’t know about you, but the smell of simmering apples always reminds me of two things: roast pork and Sundays. The kind of Sundays where someone’s yelling at the telly over football and the dog’s curled up in that one sunny patch of kitchen floor. It’s a humble little sauce, this one — but it knows how to bring comfort. And if you’re using Delia’s method? You know it’s going to work.

This apple sauce isn’t just a condiment — it’s a love letter to British roasts. It’s tart, slightly sweet, buttery-soft, and so simple it almost makes itself. And if you’ve got a few wrinkly apples hanging about the fruit bowl? You’re halfway there already.

Sometimes I’ll even sneak a spoonful cold straight from the fridge. No shame. It’s that good.

Why You’ll Love It

• Classic comfort — the taste of tradition, no fuss required.
• Zero waste hero — perfect way to use up tired apples.
• Ridiculously easy — five ingredients, one pan, no drama.
• Freezes beautifully — make a batch, stash for later.
• Great with everything — pork, pancakes, porridge… your call.
• Customisable — sweeten it up or spice it down however you like.

Ingredients

• 450g Bramley apples (or any cooking apples)
• 25g butter
• 2 tbsp water
• 1 tbsp caster sugar (adjust to taste)
• Pinch of cinnamon or nutmeg (optional, but lovely)

How to Make It

Peel, chop, and don’t overthink it:

Peel and core your apples, then chop them into smallish chunks — think walnut-sized. They’ll break down anyway, so no need for perfect dicing here.

Melt the magic:

In a small saucepan, melt the butter gently over low heat. You want it just melted, not sizzling — think spa day, not frying pan chaos.

Let the apples in:

Toss your apple chunks in, along with the water and a pinch of sugar. Give it a stir, then pop a lid on and keep the heat low.

Simmer gently ‘til soft:

Let it cook for about 15 minutes. The apples will soften into a gentle mush, and the smell — oh my — you’ll know when it’s close. Stir occasionally so nothing sticks.

Taste and tweak:

Once it’s soft, give it a taste. Need more sugar? Add a touch. Fancy a warm note? A pinch of cinnamon or nutmeg goes a long way.

Mash or blitz — your call:

You can leave it chunky, mash it with a fork, or blend it smooth if that’s your vibe. I usually go halfway — rustic but spreadable.

Common Mistakes and How to Dodge Them

Why is my apple sauce too watery?
You probably added too much water or didn’t simmer long enough. Just keep it on the heat a little longer, lid off, until it thickens.

Too sharp?
Some apples are mouth-puckeringly tart. Just add more sugar, a teaspoon at a time, until it tastes right to you.

It stuck and burnt at the bottom 😩
You probably had the heat up too high. This sauce wants to be babied — keep the flame low and stir now and then.

Storage and Reheating

Fridge:
Cool it completely, pop it in a jar or airtight container, and it’ll keep for up to 5 days.

Freezer:
Yes! Spoon it into little tubs or ice cube trays. Freeze for up to 3 months. Reheat gently on the hob or in the microwave.

Reheating tip:
Add a tiny splash of water and warm it low and slow to bring it back to life.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely — it’s even better after a night in the fridge. Just reheat before serving if you want it warm.

What kind of apples work best?
Bramleys are the classic, but any tart cooking apple will do. Avoid eating apples — too sweet and they won’t break down the same.

Do I have to peel the apples?
Technically no, but the texture will be different. If you like a bit of texture and don’t mind the skins, go ahead.

Can I add booze?
Oh, absolutely. A splash of Calvados or brandy adds a lovely richness. Just a tablespoon — don’t go wild.

Nutrition Facts (Per Serving):

• Calories: 75 kcal
• Fat: 2g
• Carbs: 15g
• Sugar: 13g
• Protein: 0.3g
• Sodium: 2mg

Try More Recipes:

• Delia Smith Onion Sauce
• Delia Smith All In One White Sauce
• Delia Smith Orange Sauce