apple sauce?

I have looked in specialty stores and regular stores and yet none seem to have just regular apple sauce!  Not the Bramley kind-just regular apple sauce that you use when you bake...Any idea where I can actually find some of this golden substance??  I never knew it would be difficult to find! 

I don't think I ever used apple sauce in baking, but in any case, I'm not sure that it's available here as we generally understand apple sauce. 

How about making your own?  This recipe sounds simple enough.

Ah, yes.  Well, to be completely honest, it is for DH because he is the baker/chef in this relationship   I was just being dutiful and asking.  After getting royally laughed at by some worker in Waitrose today, I decided to ask on here...We may be making it this weekend   Thanks so much!!

Wouldn't the Bramley apple sauce work?  I mean it's apple sauce, isn't it?  The ingredients read:  apples (64%), Water, Sugar, Modified Cornflour, Lemon Juice, Malic Acid, Antioxidant (Ascorbic Acid), Preservative (Potassium Sorbate).  Not really anything that I wouldn't consider to be apple saucy. 

I haven't done extensive tests of british apple sauce, but I do remember it being a thicker consistency and slightly more tart than US applesauce.  So depending on what you are doing it may not work.  If you are using a substitute to some of the oil in a cake batter, you may just be able to thin it out to the US consistency with a little water.  If you are doing something else....well I don't know what to suggest. 

I think the tartness is what he doesn't want.  If I am correct, he would like to use it in exchange of oil, butter, sugar...something along those lines.  I did buy the Bramley's stuff and was told by him that it wasn't what he wanted   I thought it was just apple sauce!  However, I am beginning to understand that all apple sauce wasn't created equal...

Wouldn't the Bramley apple sauce work?  I mean it's apple sauce, isn't it?  The ingredients read:  apples (64%), Water, Sugar, Modified Cornflour, Lemon Juice, Malic Acid, Antioxidant (Ascorbic Acid), Preservative (Potassium Sorbate).  Not really anything that I wouldn't consider to be apple saucy. 

Have you tasted it?  I assume this is the kind of applesauce my husband brought home from the grocery for my kids.  It's thick and sticky, sort of like jam made from apples?  It's not what Americans would think of as applesauce.  My kids rejected it.

I second making your own.

Otherwise go to the Netherlands to buy it, where they seem to serve it at every restaurant on the kids' menu. 

My mum uses the baby food stuff!!

My mum uses the baby food stuff!!

I was just going to suggest baby food! 

I really like bramley apple sauce, but its nowhere near what we think of apple sauce!

My mum uses the baby food stuff!!

Yes!  I forgot about that!  It's a bit pricey but probably OK if you just need some for a recipe.

My kids refused to take baby food jars to school in their lunchboxes for some reason.    But they didn't refuse to eat it on ice cream at home. 

Otherwise go to the Netherlands to buy it, where they seem to serve it at every restaurant on the kids' menu. 

The supermarkets over there have HUGE jars of it, too, and I can attest to the fact that it tastes exactly like American applesauce.

But my Dutch supply didn't last forever, and so now I just make a big batch around apple season (err, now!) and freeze it in little containers for recipes. I never put any sugar in my homemade stuff, either. If you choose naturally sweet apples (ask the green grocer!), it's lovely on it's own. Just peel, chop, boil, and wizz (or mash). Easy!

I've even skipped the peeling and put it through a food mill. Ida Red apples made pretty-in-pink applesauce! 

I'm an apple freak!  I love apples and I love making applesauce.  Recently we went apple picking at my hubby's work, but all the varieties we picked were to sour for my liking so I made a huge batch--it only needed a tiny bit of honey to sweeten it up.  If you add a bit of lemon juice it will bring out the sweetness of the apples even more (though it sounds like it wouldn't). 

Oh ok - I hadn't tasted the Bramley stuff - was just going by the ingredient list.  I don't think you're going to find Motts or Musselman's kind of apple sauce here, although the Dutch stuff does sound promising! 

swelch2, isn't your hubby British?  Surely he ought to know what's available here for cooking, shouldn't he?    (I mean vs sending you on a wild goose chase...  )

Sounds like the Bramley could be modified if necessary (thinning, sweetening, lemon juicing, etc)...or he could make his own.  (Or the baby food idea.)