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Basic apple sauce recipe

Basic apple sauce recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

Serve with roast pork, gammon and goose, grilled sausages and bacon.

72 people made this

IngredientsServes: 10

  • 500g Bramley cooking apples, peeled, cored and sliced
  • 25g unsalted butter, softened
  • caster sugar (to taste)

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Put the apples in a pan with 3 tbsp cold water and cook over a low heat for 10 minutes until soft.
  2. Mash the apples with a large fork or vegetable masher or for a smoother sauce, purée in a blender or food processor.
  3. Stir in the butter and sweeten to taste with caster sugar.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (4)

I followed this recipe exactly as instructed and found it very easy to follow. The smell of the apples when they got warm and soft was lovely and filled the room. After adding the butter and mixing it in, I sprinkled some caster sugar over the top and stirred. So incredibly easy and cheap to make. The result was a very delicious apple sauce that I shall be repeating over the Christmas period. Thank you, Our Site!-22 Dec 2009

Good, simple apple sauce-19 May 2009

Very easy and yummy. Dunno why, but would not have thought to put butter in, but it's genius!-09 Nov 2011

Tangy Carolina Barbecue Sauce

This North Carolina BBQ Sauce recipe is tangy and full of flavor! We love slathering it on pulled pork or grilled chicken. You won&rsquot be able to get enough of this barbecue sauce recipe.People. I have a problem.

I want to dip all the things in all the things.

By which I mean, I want to dip every single food in every single type of condiment available.

If I have chicken strips, I must also have country gravy, ranch dressing, honey mustard, barbecue sauce, and buffalo sauce.

If I eat french fries, I want a plate with little squirts of ketchup, dollops of mayo, blobs of spicy mustard, and a good amount of fry sauce.

I have condiment commitment issues, you guys. I should probably go to therapy for this.

Anyway, barbecue sauce is a condiment which means that I love it and want to have it&rsquos babies.

So, I made up a batch of my favorite barbecue sauce recipe this week and thought I&rsquod share the recipe.

I snagged it off the back of a bag of Lay&rsquos barbecue chips a long time ago, doctored it up a bit, and it&rsquos been a favorite ever since! I love the tangy flavor from all of the vinegar!

Fruit Sauces

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Time: 1-2 hours

Made with salt, lemon juice, apriums, butter, brown sugar, ground cinnamon, nutmeg

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Made with vanilla ice cream, pound cake, strawberries, rhubarb, sugar, orange peel, ground ginger, cinnamon stick, white grape juice

Method: crock pot
Time: over 5 hours

Made with fresh ginger, sugar, dried apricots, cranberry juice, cranberries

Method: stovetop
Time: 2-5 hours

Made with pecans, cinnamon, blueberries, water, brown sugar, sugar, apple, orange

Method: stovetop
Time: 1-2 hours

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Basic Caramel Sauce Recipe

Looking for an easy caramel sauce recipe that takes less than 15 minutes from start to finish? I have it right here.

Why I Like This Sauce

This caramel sauce is thickened with corn starch. Why is that a good thing? Because you don’t have to mess around with a food thermometer and boil the mixture to a certain temperature for the sauce to thicken. Using corn starch is a much easier option, and it still tastes great.

How To Use Homemade Caramel Sauce

This basic caramel sauce can be used for the following:

  • As an apple dip
  • As an ice cream topping
  • Drizzled on brownies or frosted cupcakes
  • Drizzled on apple crisp
  • On pancakes
  • Eaten straight out of the jar

It’s quick and easy to make, and will keep in your fridge for about two weeks.

It’s cheaper than most caramel sauce recipes I’ve seen, and certainly cheaper than buying the fancier stuff in the grocery store (I’ve seen it for as much as $6.00!) And it’s made without corn syrup, an added bonus.

15 Basic Stir-Fry Sauce Recipes

Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Don’t miss the tips at the bottom of the recipe list, as well.

Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken.

1/2 cup lemon juice
2 tsp. lemon zest
1/2 cup chicken broth
2 Tbsp. soy sauce
1/4 cup sugar

Lemon Stir-Fry Sauce II – nice with chicken and seafood.

2/3 cup chicken broth
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. soy sauce
2 -3 tablespoons lemon juice (to taste)
Optional: red pepper flakes

Soy Sesame Stir-Fry Sauce – good all-round Asian sauce, suitable for all proteins.

1/2 cup chicken broth
1/2 cup soy sauce
4 tsp. rice wine vinegar
4 tsp. toasted sesame oil
2 tsp. hot red pepper flakes
2 tsp. sugar

Basic Stir-Fry Sauce – good all-round sauce.

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine or rice vinegar
3 1/2 Tbsp. sugar
1 Tbsp. sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 Tbsp. cornstarch

Sweet and Sour Stir-Fry Sauce – great with chicken and pork.

1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup cider or rice wine vinegar
2 Tbsp. brown sugar
1 tsp. hot red pepper flakes

Sweet and Sour Stir-Fry Sauce II – great with chicken, pork, beef and shrimp.

1/2 cup ketchup
1/4 cup soy sauce
2 Tbsp. rice vinegar or cider vinegar
1 Tbsp. cornstarch

Sweet and Sour Stir-Fry Sauce III – great with chicken, pork, beef and shrimp.

1/2 cup white sugar
1/4 cup brown sugar
1/3 cup white vinegar
1/2 cup water
1/4 cup pineapple juice (or addition 1/4 cup water)
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. cornstarch

Hot and Sour Stir-Fry Sauce – good all-round sauce.

1/2 cup chicken broth
1/4 cup red or white wine vinegar
2 Tbsp. soy sauce
4 tsp. granulated sugar
1 tsp. chile paste (sambal oleek)

Thai Stir-Fry Sauce – great with chicken or shrimp.

2/3 cup coconut milk
1 Tbsp. fish sauce
3 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili
2 1/2 tsp. brown sugar

Peanut Stir-Fry Sauce – perfect for noodles or chicken.

1/4 cup rice vinegar
1/4 cup soy sauce
4 tsp. granulated sugar (less if not using natural peanut butter)
4 tsp. natural peanut butter
2 Tbsp. water
2 teaspoons Asian chili garlic paste

Combine all ingredients and heat in microwave for 20-30 seconds.

Orange Stir-Fry Sauce – nice with chicken and pork.

3/4 orange juice
1 Tbsp. Cornstarch
2 Tbsp. Hoisin sauce
1 Tbsp. Oyster sauce
1 Tbsp. Rice vinegar
2 tsp. brown sugar
1 tsp. Finely grated orange zest

Orange Stir-Fry Sauce II – nice with chicken and pork.

1/2 cup orange juice
1/4 cup water
1/4 cup soy sauce
4 tsp. brown sugar
1 green onion, finely chopped

Spicy Orange Stir-Fry Sauce – great with chicken!

3/4 cup orange juice
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
1/2 tsp. minced ginger
1 tsp. sesame oil
Large pinch of dried crushed red pepper, or to taste

Orange Sesame Szechuan Stir-Fry Sauce – nice with chicken.

1/2 cup chicken broth
1 Tbsp. rice vinegar or rice wine
1 Tbsp. soy sauce
1 tsp. grated orange zest
1 tsp. sesame seeds
1/2 tsp. sesame oil
1 fresh red chili, finely chopped or 1/2 tsp. red pepper flakes (or 1/2 tsp. sambal oleek)

Spicy Szechuan Stir-Fry Sauce – great all-round spicy stir fry sauce.

3-4 Tbsp. sodium-reduced soy sauce
2 Tbsp. rice wine or rice vinegar
2 tsp. cornstarch
1 tsp.sesame oil
1/2 cup chicken broth
2 Tbsp. sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. green onion, minced
1 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 tsp. chili paste (sambal oleek or chili paste sauce with garlic)

  1. Some of these sauces already have cornstarch added but if they don’t, you can use this to thicken any sauce that you think is too thin. Simply combine 1 Tbsp. cornstarch with 3 Tbsp. water and stir until the cornstarch is dissolved. Add a bit, stir and cook until sauce thickens. Add more as necessary.
  2. Consider using low-sodium chicken broth and soy sauce to avoid an overly-salty finished dish.
  3. Each of these sauces makes 1/2 – 1 cup of stir fry sauce. You may not need it all, depending on the amount of meat, noodles and/or vegetables you are stir frying. Add as necessary to make it as saucy as you like and thicken with the thickener above, if desired. Of course, you can also double the sauce if you’re making a lot of stir fry.
  4. Some of these sauces already contain things like minced garlic, ginger, onion or chilis (or other heat) but if they don’t, be sure to consider adding some into your stir fry.
  5. Everyone’s tastes are different so you will likely want to tweak the sauces to your tastes. If you print out the list, you can simply make notes as you go to develop your perfect sauce.

Apple Cake with Lemon Sauce Recipe

Preheat oven to 350 degrees F. Butter an 8-inch square cake pan.

Add sliced apples to prepared cake pan. In a small bowl, combine lemon juice, 1/2 cup sugar, and water pour over apples and mix thoroughly. Let stand while preparing batter for cake.

In a large bowl, combine flour, remaining 3/4 cup sugar, baking powder, and salt cut in butter or vegetable shortening with a pastry blender until shortening is the size of very small peas. Make a hollow in the center of the flour mixture, and add egg and milk mix until just combined (batter should have small lumps in it).

Pour batter over apple mixture and bake approximately 45 minutes or until a toothpick inserted near the center comes out clean.

Prepare Lemon Sauce. Serve with Lemon Sauce spooned over warm cake.

In a small saucepan, mix sugar and cornstarch thoroughly. Stir in cold water until cornstarch is dissolved. Add boiling water and cook over medium heat, stirring constantly until thickened and clear in color.

Remove from heat and stir in butter, lemon extract, and lemon juice set aside until ready to serve.

    • 2 cups cider vinegar
    • 1 cup ketchup
    • 1/2 cup hot sauce
    • 2 tablespoons salt
    • 2 tablespoons coarsely ground black pepper
    • 1 tablespoon red pepper flakes
    • 1/2 cup sugar
    1. In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When the spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year.

    Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House

    Myron Mixon was quite literally born to barbecue. His father, Jack, owned a barbecue take-out business in Vienna, Georgia, which Myron helped run. His parents started selling Jack's Old South Barbecue Sauce, and after his father died in 1996, Myron thought that by entering competitions he could sell some sauce. He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late Late Show with Craig Ferguson.

    Kelly Alexander is a former editor at Saveur and Food & Wine magazines, and her work has appeared in the New York Times, the New York Times Magazine, Gourmet , and Newsweek , among others. She also teaches food writing at Duke University and is a graduate of Northwestern University's Medill School of Journalism.


    • Total Time 5 hours 15 minutes
    • Preparation Time 15 minutes
    • Cooking Time 5 hours
    • 500ml vinegar
    • 500g sugar
    • 1kg cooking apples (peeled, cored and chopped into 2cm pieces)
    • 1 onion (large), finely chopped
    • 1kg fruit (dried fruit and vegetables of your choice, chopped into 2cm pieces)
    • 2 tsp whole spices (of your choice)
    • 1 chilli (optional)
    1. Add the vinegar and sugar to the slow cooker basin and switch on to HIGH
    2. Stir until the sugar has dissolved
    3. Add the chopped apple and onion
    4. Add the chopped fruit and vegetables and stir well
    5. Add the spices and stir again
    6. Put the lid on tightly and cook on HIGH for 5–6 hours or until the chutney is a thick consistency

    • This homemade Sauce uses pantry staple ingredients, but you can easily substitute in fresh versions if you prefer.
    • While this is ready to serve in 5 mins, letting it sit for a bit in the fridge will enhance the flavoring of this sauce.
    • If you have them, add chopped hard-boiled eggs to make this a New Orleans Style Remoulade.

    This Remoulade is made with shelf-stable pantry ingredients but if you have fresh options, I always recommend using them. And as with all pantry staple recipes, you may need to swap out an ingredient for something similar. Some options to vary out with this dip are:

    • minced garlic cloves for garlic powder
    • minced onion or minced shallots for onion powder
    • apple cider vinegar or dill pickle juice for lemon juice

    This homemade BBQ sauce recipe is made with pantry ingredients that you probably have in your kitchen right now.

    Making this homemade BBQ sauce is so simple! You’ll start by combining all of the ingredients in a small saucepan. In addition to the tomato paste and water, you’ll need brown sugar, apple cider vinegar, molasses, Worcestershire sauce and some common spices and seasonings.

    Heat the BBQ sauce on the stove and let it simmer for 5 to 10 minutes to blend the flavors together. Stir it often as it simmers, to help the BBQ sauce cook evenly.

    After simmering, you can either use your BBQ sauce right away or let it cool and store it for using later.


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