Apple Sauce II RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g apples (a fluffy red-cheeked cooking variety such as Bramley is best) 
Apple Sauce II Preparation:Method:Wipe the apples then quarter before coring and slicing. Combine the apple pieces in a small pan with the water, sugar and lemon peel then cover the pan and simmer gently until the apples soften to a pulp. Take off the heat then rub through a fine-meshed sieve to purée. Wash the pan, return the purée to it then bring to a simmer and cook until the apple sauce is thick enough so that it just drops from a spoon. Stir in the butter and serve hot as an accompaniment for pork, duck, goose, sausages or roast rabbit. As variants you can also add grated horseradish, finely chopped herbs such as chives, mint or dill and also chillies. |
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