What apple sauce means
Apple sauce is a purée of apples cooked until soft, usually with a little water or butter and some sugar. In Britain it is best known as the classic accompaniment to roast pork, where its sharp, fruity flavour balances the richness of the meat and crackling. It is also served with sausages, pork chops, goose and duck.
British cooks traditionally use Bramley apples, which are very sharp and break down into a light, fluffy purée as they cook, so the sauce can be beaten smooth or left slightly rough. Some recipes add lemon zest, cinnamon, cloves or a knob of butter. In the US, where it is written as applesauce, it is more often eaten on its own as a snack or side dish, frequently unsweetened and made with eating apples.
Apple sauce is also a useful ingredient in baking, where it adds moisture and natural sweetness to cakes, muffins and breads and is sometimes used to replace some of the fat or egg. It is easy to make at home in a few minutes and freezes well, and jars are widely sold. You will see apple sauce in recipes for roast dinners, pork dishes, baking and baby food, and on the table at Sunday lunch.