An essential accompaniment to roast pork or goose, apple sauce is incredibly simple to make and will keep for at least a week in the fridge, for eating with leftovers. Make sure you’re armed with a lemon to stop the apples from browning once they’re peeled and cut. The quantities here are approximate: feel free to adjust the sugar according to your preference.
2 bramley (cooking) apples
2-3 tbsp sugar
Squeeze the juice of the lemon onto a small plate. Peel, quarter and core the apples, turning the cut surfaces in lemon juice as you go. Slice the quarters thinly (crossways or lengthwise depending upon their size); put in a small saucepan and stir in the sugar. Place the pan over a very low heat, cover and leave to stew, stirring occasionally, for about 20 minutes. The apples will cook down into a smooth puree. Taste and adjust the sweetness if necessary, then decant into a small serving bowl and serve warm or at room temperature.
2 thoughts on “Apple sauce”
Still using our windfalls from this year, Tessa making Apple crumble for a grandson who was here today. Will pass on the tip re lemon. PPT told me off for mentioning the police visitation to you, pretty heavy presence it were, and we scattered before being fined, amusing in retrospect. He of course wanted to go on playing… Like the aubergine, such a versatile veg. Sophie really moving this time?
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