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How to make apple sauce sous vide

6 November 2015

How to make apple sauce sous vide

Apple sauce is delicious with roast pork, ham or terrines but this simple purée can also be used in desserts. Cooking the apples sous vide gives a clean crisp flavour and prevents any catching or colouring that can happen in a saucepan.

Preheat the water bath to 80°C
Peel and core the apples and cut them into slices
Place the slices into a vacuum bag and seal under pressure
Place the bag in the preheated water bath to cook for 30 minutes
Remove the apples from the bag and transfer to a bowl. Blitz with a handheld blender until smooth
If not using immediately, cool over ice and cover with clingfilm, then store in the fridge until needed


For a sweetened purée, try adding sugar or honey to the bag before cooking. You could also add spices such as cinnamon or nutmeg before cooking for an autumnal flavour.

For a savoury version, add a little mustard or horseradish to taste when blending the sauce.

Serving suggestions

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