3 Granny Smith apples, cored and sliced (skin on is fine!)
1 lemon, zested and juiced
60 g sugar (¼ cup) – adjust to taste depending on apple sweetness and your vibe
Optional twists
A small pinch of cinnamon or nutmeg for a warm hug
A few strips of lemon peel added while simmering, then removed
A splash of apple cider vinegar for extra tang
Want it fancy? Stir in a knob of butter at the end for glossy richness
Method
Prep the apples: Core and thinly slice the apples (leave the skins on—fibre, flavour, and less faff). Zest the lemon and set the zest aside. Juice the lemon straight into the pot.
Combine & cook: Add the apples, lemon juice, lemon zest, and sugar to a small saucepan. No need for water—the apples will release enough moisture on their own. Keep the heat low and let them gently stew.
Simmer gently: Cover the pot and cook on low heat for ~40–45 minutes, stirring occasionally, until the apples are very soft and starting to collapse. If things get too dry (rare, but possible), add just a tablespoon of water.
Blend it up: Use a stick blender to blitz the mixture until smooth and silky. The apple skins will disappear into the sauce like culinary ninjas.
Serve or store: Serve warm with roast pork belly (chef’s kiss ) or let cool and refrigerate for up to a week. Also excellent with roast chicken, potato pancakes, or stirred into porridge!
Refiner’s Tips
No Granny Smith? Any tart apple will work—try Pink Lady, Braeburn, or even a mix.
Want it chunky? Skip the blender and just mash with a fork or potato masher.
Meal prep bonus: Freeze leftovers in ice cube trays for single-serve sauce bombs!