Apple sauce

Peel and core the apples, cut them into chunks and simmer with a splash of water and a squeeze of lemon for 15–20 minutes, stirring until soft. Mash for a rustic texture or blend until smooth; add sugar only if the apples need it.

No. Leaving the peel on adds colour and a slightly more textured finish; blend the cooked apples well if you want a smooth sauce. Peel them first for a paler, silkier result.

Keep homemade apple sauce in a clean, covered container in the fridge and use it within 3–4 days. Freeze it in small portions for up to 3 months, then thaw it in the fridge and stir before serving.

It is a classic partner for roast pork, sausages and potato pancakes, and works well alongside sharp cheddar. Stir it into porridge or yoghurt, or serve it warm with rice pudding.

Yes: replace the oil with the same volume of unsweetened apple sauce, but expect a softer, denser crumb and less browning. It works especially well in spiced cakes and muffins; avoid using it as a full replacement when a light, crisp texture matters.

Read the ingredient list: unsweetened apple sauce should contain apples, sometimes with lemon juice or spices, while sweetened versions list sugar or syrup. Taste a little before adding it to a recipe, as sweetened sauce can change the result.

Apple butter is cooked down for much longer, until it is darker, thicker and more concentrated; it is usually sweeter and spread like jam. It has 205 kcal per 100 g, compared with 51 kcal per 100 g for apple sauce.