Skill level: Easy peasy
Costs: Cheap as chips
With its tangy, yet sweet flavour this classic sauce is the perfect partner for rich roasts such as pork, turkey or goose. Choose tart cooking apples for the best flavour - the British variety Bramley has a soft flesh which will cook down beautifully to a smooth puree. If you have a glut of apples make double the quantity and freeze in small batches for up to three months. Add a few whole cloves or a cinnamon stick to the simmering apples for a spiced sauce.
- 350g cooking apples, peeled, cored and chopped
- 1 tbsp lemon juice
- 25-40g caster sugar
- 15g butter
To turn this sauce into a quick pudding fold into 300ml softly whipped double cream and layer in serving glasses with 100g crushed flapjacks.
- Place the chopped apples in a large pan with the lemon juice, 25g of the sugar and 2 tbsp water. Cover and simmer very gently for 15-20 mins, stirring occasionally until the apples are very soft.
- Remove the lid and simmer for a further few minutes to allow any excess water to evaporate and the sauce to thicken. Stir in the butter and beat with a wooden spoon until smooth. Taste and add a little more sugar for a sweeter sauce. Serve warm or cold.