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
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.
To turn this sauce into a quick pudding fold into 300ml softly whipped double cream and layer in serving glasses with 100g crushed flapjacks.