Apple sauce

Apple sauce

By
From
Leiths How to Cook
Makes
150-200 ml
Photographer
Peter Cassidy

Cooking apples, such as Bramley, have a natural sharpness that eating apples lack. They make a delicious tart sauce, which acts as a foil to the richness of pork.

Ingredients

Quantity Ingredient
500g bramley apples, (2 medium)
3 tablespoons water
2 teaspoons caster sugar
1/2 lemon

Method

  1. Wash, peel and core the apples, cut them into large chunks and put them into a medium saucepan with the water and sugar. Finely grate the zest from the lemon and add to the pan.
  2. Cover and cook over a very gentle heat until the apples have softened and lost their shape. Stir to break them up, taste and add more sugar if necessary.

Variations

  • Apple and sage sauce: Chiffonade 3–4 sage leaves and stir through the finished sauce.

    Bramley and Cox apple sauce: Once the Bramleys are soft, add 1 peeled, cored and very finely diced Cox apple. The Cox dice will hold their shape and give the sauce texture.
Tags:
Leiths School of food and wine
cookery course
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