This recipe for apple compote is great in both sweet and savory dishes.
I can’t decide if it’s a apple sauce or apple compote. I think it can be both. To me apple sauce goes with savory food and compote with sweet food.
Making apple compote is a must do in autumn in my household. So easy to do big batches of and can easily freeze to use throughout the year. Homemade apple sauce from hand-picked apples is so much nicer and healthier than store bought and it’s so easy to make!
Chunky or smooth
To make chunkier applesauce, I recommend using a potato masher or a whisk and simply just smash the cooked apples to your preferred consistency.
For smooth applesauce, I like to use a stick blender, but a food processor works well too.
what to do with apple compote
Apple sauce compote can be used in so many different ways. It’s great with both sweet and savory dishes.
A roast pork dish, for example, is so much nicer with homemade apple sauce on the side.
Apple compote is also great to use in baking.
Cakes, muffins and slices becomes very moist with the addition of apple sauce.
My family loves home made apple compote on top of the porridge in the morning and my kids loves a bowl of warm apple compote with milk as afternoon tea or an after-dinner treat. It’s a Light, healthy snack.
I often see wild apple trees around where we live. We can just stop on the side of the road and gather apple from them when its apple season.
There is often a lot of fruit on each tree. It’s really worth doing if you don’t have your own apple tree.
Freeze apple sauce
I make a lot of apple sauce compote and freeze it. It freezes well and it’s a great way to preserve apples. Frozen apple sauce in convenient sized bags is quick and easy to defrost when needed.
Read more about gather wild food here. You might also like to try my recipe for strawberry tree jam and green tomato chilli chutney
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This Homemade Applesauce Recipe is made with just 4 simple ingredients and is quick and easy to make
Apple compote recipe
recipe apple compote
- Peel and cut the apples into pieces and discard the core.
- Put apple pieces in a saucepan on medium heat. Cook until apples soften and becomes mushy.
- Add the sugar, cinnamon and a bit of water if it looks dry. Add small amounts of water at the time to avoid it being too wet.
- Keep cooking on low to medium heat until apples are soft and can easily be mushed with a whisk or a potato masher.
- You need to stir regularly and be careful not to have the heat too high as the apples will catch at the bottom and become brown.
- Cooking time will depend on apple variety.
- Once cooked let it cool then roughly mash it with the whisk or masher until saucy with a few chunks in it and check the taste. Add more sugar if needed.
- If you prefer your apple sauce smooth then blend it with your stick blender now.
- The sauce will keep for about a week in the fridge. The remaining sauce that you won't use in a week just simply spoon into convenient zip lock bags and freeze.
- (All apple varieties have different water and sugar content, so the water and sugar amounts are a guide only. It needs to be added with caution and according to taste. You decide how sweet you like your apple sauce. I prefer to add less sugar so that I can use it in savory meals as well. It’s a perfect complement to Roast pork but you don’t want it too sweet. Then if you use the sauce in a sweet dessert or cake it's easy to add more sugar.)
- Sometimes when I use certain apples, I don’t need to add any water, especially shop bought apples and other varieties. Heritage breads, for example contain less water and you need to add more.
See my page about gathering