Homemade Apple Sauce : apple Compote

French

With this homemade apple compote, you get a smooth, naturally sweet purée cooked without water for a deeper apple flavour.

Finish with vanilla and warm spices, then enjoy it by the spoonful or in baking.

Homemade Apple Compote (No-Water Method) + Thermomix Option

I first started making apple sauce more than twenty years ago because my baby adored it.

It was his favourite “first solid”, and I kept making it for my second, long before the blog.

At the time, I thought it was only for little ones, until I realised it has many uses: a comforting dessert by the spoonful, a fruity layer in tarts, or a way to replace part of the butter in cakes for extra moisture and a softer crumb.

The secret is texture: blend it silky for baking, or leave a few chunks if you like a bit of bite.

For flavour, I follow my mood, cinnamon (powder for colour, stick for a gentle perfume), star anise for delicate sweetness, or a pinch of ginger to brighten dessert cups.

These days my daughter often makes it in the Thermomix, and I happily let her.

It keeps for three days in the fridge and freezes well in small portions. How do you like to scent yours?

Ingredients for a smoth apple sauce

• 1.5 kg apples: choose ripe apples for a naturally sweeter result. Firmer apples keep a little texture; floury apples turn smoother.
• Juice of 1/2 lemon: balances sweetness and helps prevent browning.
• 1 tsp vanilla (extract, paste, or powder): rounds out the apple flavour.
• 4 tbsp sugar (adjust to taste): add at the end so you can sweeten precisely.
• Optional spices: cinnamon, star anise, ginger (use one or combine lightly).

No-sugar note

You can skip sugar if your apples are very ripe.

To soften acidity without sugar, lean on vanilla/cinnamon and cook a few minutes longer so the compote reduces and tastes rounder.

Easy Homemade Apple Compote (No-Water Method): Step-by-Step Recipe

Traditionnel way

• Peel, core, and dice the apples into chunks (about 2–3 cm) so they cook evenly.
• Put them in a saucepan over low heat with the lemon juice and vanilla.
  • Add cinnamon/star anise/ginger now if you want the flavours to infuse.
• Cover and cook for about 15 minutes, stirring regularly with a wooden spoon.
  • Visual cue: it’s ready when the apples mash easily against the side of the pan.
• Add the sugar at the end, taste, and adjust.
• For a classic texture, pass through a food mill. For a chunkier finish, mash with a fork or blend briefly.

Apple Compote in the Thermomix

• Add the peeled, cored, chopped apples to the bowl.
• Add lemon juice, sugar, and any optional spices.
• Cook 10 min / 90°C / speed 2 (lid + measuring cup on).
• Varoma step (only if your apples release a lot of water): remove the measuring cup, place the basket on top of the lid, then run 2 min / Varoma / speed 2 to evaporate.
• Blend to your preferred texture:
  • Smooth: ~15 sec, increasing gradually up to speed 8
  • More texture: blend less time and/or at a lower speed
• Enjoy right away, or spoon into sterilised jars while hot (jam-style).

Storing, Sterilising, and Freezing Apple Compote (Safety + Practical Tips)

– In the fridge (short-term storage)

• Keep the compote for 3-4 days in an airtight container or a tightly sealed jar.
• Let it cool completely before closing the lid, otherwise condensation will drip back in and make it more watery.
• Always use a clean spoon to serve, so it stays fresh and doesn’t spoil early.

– Sterilising (for longer storage)

• Fill clean, sterilised jars with piping-hot compote, then close immediately.
• Quick checklist: jars + lids washed, then boiled or oven-sterilised; compote hot; jar rims wiped clean; lids closed right away; then invert for a few minutes or let cool undisturbed.
• Label with the date and store away from heat and direct light.

– Freezing (the most convenient option)

• Freeze in small portions (ice-cube trays, small tubs, or freezer bags laid flat) so you can thaw only what you need.
• Thaw in the fridge overnight to reduce water separation.
• If it looks slightly watery, stir well or warm it 1-2 minutes on low heat to bring back a smooth texture.

Easy Ways to Use Homemade Apple Compote (Apple Sauce)

• Eat it as-is (the simplest treat): enjoy it chilled or slightly warm, straight from the jar, add a pinch of cinnamon if you like.
• Swirl into breakfast: stir through Greek yogurt, porridge/oatmeal, overnight oats, or chia pudding for natural sweetness.
• Top pancakes and waffles: use it instead of syrup, then finish with toasted nuts or a drizzle of honey.
• Spread on toast: add peanut butter, almond butter, or cream cheese, then spoon apple compote on top.
• Layer dessert cups: make quick parfaits with yogurt/whipped cream, crushed biscuits, and fruit.
• Fill or top bakes: spoon into tarts, galettes, crumble bases, or as a layer in cakes and muffins.
• Moisture booster in baking: replace part of the butter or oil in cakes, muffins, or quick breads to keep them soft.
• Blend into smoothies: add a few spoonfuls for body and sweetness (great with banana, oats, or cinnamon).
• Serve with savoury dishes: pair with roasted poultry, or sausages as a sweet, fruity side.
• Make a quick snack dip: serve with biscuits, granola, or sliced apples and pears.

Apple recipes to try

• homemade Apple jelly
• Apple Marmalade Recipe
• Homemade Apple Butter Easy Recipe
• French apple tart recipe : tarte normande