Apple Sauce

Apple Sauce

for roast pork, 15 min, makes a bowl

Ingredients

bramley apples   500g
water            2 tbsp
sugar            1 tbsp
butter           knob
lemon            1/2

Bramleys are the proper apple, they collapse to a fluffy purée. Eating apples work but stay firmer and sweeter, so use less sugar.
Made for roast pork.

Recipe

1. Peel, core and chop the apples.

2. Into a pan with the water, sugar and a squeeze of lemon. Lid on, low heat about 10 minutes, stirring now and then, until collapsed.

3. Beat smooth, or leave a few chunks. Stir in the butter and sweeten to taste.

Spice it: a pinch of ground cloves or cinnamon while it cooks.
The butter at the end makes it glossy, the lemon keeps the colour bright.

❄ Freezer
Freeze: in portions once cool.
Reheat: from frozen, gentle heat or a quick blast in the microwave.
Keeps: 3 months frozen, 5 days in the fridge.