Please click on the image to see enlarged version of the finished recipe.

Everyone has their own apple sauce recipe but I think my version goes particularly well with our Middle White, both the porker and the suckling pig. A lot depends on the apples. I like to use Coxes at this time of year but this sauce is even better with some of the lovely old varieties of tart eating apple we have in the orchard, particularly Worcester Pearmain.
Servings: 4 – 6 people


  • 4 apples – not too sweet
  • Granulated sugar – how much depends on the apples but Coxes need a couple of teaspoons
  • Juice and grated zest of 1 lemon
  • A walnut sized knob of butter
  • Salt and pepper


  • Peel, core and roughly cut the apples into about 8 pieces. Put in a saucepan and immediately cover with ½” of cold water.
  • Add about a teaspoon of sugar. Bring to the boil and simmer until the apples collapse – about 10-15 minutes.
  • Keep a watch and be ready to top up with boiling water – you don’t want the apples to boil completely dry and catch but you don’t want them swimming in water either – if there is more than a tablespoon left, strain it off and discard. 
  • Purée the apples in a liquidiser and add the lemon juice and, importantly, zest.
  • Add the butter while the mixture is still hot and whizz again. Season with salt and pepper and taste for sweetness – I like it quite sharp but how much sugar it needs depends so much on the apples.