This sauce is traditionally served with roast pork and goose, to cut the richness.
ingredients
serves 4
1 pound tart apples, such as Bramleys
2 tbsp sugar, or to taste
2 tablespoons Butter
method
1. Peel, core and slice the apples and put into a pan with 2 - 3 tbsp water. Cover and cook gently for about 10 minutes, stirring occasionally, until soft and reduced to a pulp.
2. Beat with a wooden spoon until smooth, then pass through a sieve if a smooth sauce is preferred. Stir in sugar to taste and the butter. Serve warm.
7 users have helped to rate this recipe.
