Homemade Bramley Apple Sauce
- 4 Bramley apples, peeled, cored, and chopped
- 115 grams granulated sugar
- 120 millilitres water
- 1 teaspoon ground cinnamon (optional)
- Juice of 1 lemon
- In a medium saucepan, combine the chopped Bramley apples, 115 grams of granulated sugar, 120 millilitres of water, and ground cinnamon (if using). Squeeze the juice of one lemon over the apples to add a tangy flavour.
- Place the saucepan over medium heat and bring the mixture to a boil. Stirring occasionally, let it simmer for about 15-20 minutes, or until the apples are tender and can be easily mashed with a fork.
- Once the apples are soft, remove the saucepan from the heat. Use a potato masher or a fork to mash the apples to your desired consistency. For a smoother applesauce, you can use a blender or food processor.
- Taste the applesauce and adjust the sweetness or tartness by adding more sugar or lemon juice if needed.
- Allow the applesauce to cool before transferring it to an airtight container. Store it in the fridge for up to one week.