Mary Berry Apple Sauce

I always forget how lovely homemade apple sauce is until I make it — and then I wonder why I ever bothered with the stuff in jars. It’s one of those quiet kitchen things, isn’t it? No big drama. No flashy ingredients. Just a pot bubbling away gently while the whole house starts to smell like someone lit a cinnamon candle in an orchard.

My gran used to make apple sauce on Sundays. It wasn’t a thing, exactly — just something she did while the pork roast was in the oven. You’d hear the soft bubble of the pot, catch that sweet-tart scent drifting through the house, and then — like clockwork — someone would wander into the kitchen to “check” if it was ready (usually with a spoon).

This recipe’s from Mary Berry, of course. Trust her to keep it simple and good. You can mash it chunky or blitz it smooth — I like mine somewhere in between, like applesauce with a bit of backbone.

Why You’ll Love It

• Only four ingredients, and two of them are probably already in your cupboard
• Comes together in less than half an hour — barely any faff
• Smells like autumn wrapped in a wool jumper
• You can make it tart or sweet depending on your mood (or your apples)
• Tastes amazing warm, cold, or somewhere in between
• Lovely with roast pork, but also surprisingly brilliant with yogurt or granola

Ingredients

• 4 apples – peeled, cored, and chopped
• ¾ cup water
• ¼ cup white sugar
• ½ tsp ground cinnamon

How to Make It

Prep your apples:

Peel, core, and chop the apples. Doesn’t need to be perfect — just try to keep the chunks roughly the same size so they cook evenly.

Get everything in the pan:

In a medium saucepan, chuck in the apples, water, sugar, and cinnamon. Give it a gentle stir so the apples get coated.

Let it bubble gently:

Bring to a simmer over medium heat. Pop a lid on and let it cook for about 15–20 minutes. Stir now and then to make sure nothing’s sticking.

Check if it’s ready:

The apples should be tender and easily squashed with a fork. If they’re still firm, give it another few minutes.

Mash or blend (your choice):

Take it off the heat and let it cool for a few minutes. Then mash with a fork or potato masher for a rustic sauce, or use a hand blender for something silky-smooth.

Taste and tweak:

Too tart? Add a bit more sugar. Want it punchier? A pinch more cinnamon never hurt anyone.

Common Mistakes and How to Dodge Them

My apples aren’t soft enough after 20 minutes.
Some apples just take longer — add a splash more water and give it 5–10 extra minutes.

It’s too sweet for me.
Next time, start with less sugar and add more at the end to taste. Not all apples need the same sweetness.

My sauce is watery.
Keep the lid off for the last 5 minutes of cooking to let some of the liquid evaporate. Or simmer it a little longer.

I blended it and now it’s baby food.
Yeah, that’ll happen. For a chunkier texture, mash by hand and don’t overdo it.

Storage and Reheating

Fridge:
Pop cooled apple sauce in a sealed jar or container. Keeps for up to 10 days.

Freezer:
It freezes beautifully. Use zip bags or small containers and freeze for up to 6 months. Thaw in the fridge overnight.

To reheat:

• Stovetop: Warm gently over low heat, stirring every so often.
• Microwave: 30-second bursts, stir in between. Cover it so it doesn’t splatter!

Frequently Asked Questions

Can I use red apples instead of green?
Yep! Just know red apples are usually sweeter, so you may want less sugar.

Do I need to peel them?
Peeling makes it smoother, but if you’re blending it anyway and don’t mind a few flecks, you can leave the skin on.

Can I make this without sugar?
You can! Use naturally sweet apples like Gala or Fuji, and skip the sugar — or use honey or maple syrup to taste after cooking.

What if I want to spice it up?
Try adding nutmeg, clove, or even a tiny splash of vanilla. Totally your call.

Nutrition Facts (Per Serving):

• Calories: 75
• Fat: 0.2g
• Carbs: 19g
• Protein: 0.2g
• Sugar: 16g
• Sodium: 2.2mg

Try More Mary Berry Recipes:

• Mary Berry Yorkshire Pudding Recipe
• Mary Berry Boiled Orange Cake
• Mary Berry Pear Pudding