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Old-Fashioned Apple Sauce
Preparation info
- Yield:
750 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
Cooking apples add a touch of tartness to this traditional sauce that goes well with the poultry. This recipe dates back to the early eighteenth century. It is good with roast duck, goose and guinea fowl.
Ingredients
450 g 1 lb 75 ml 2½<
Method
Place the apples, water and lemon zest in a pan over a medium heat. Cover with a lid and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes, or until the apples have softened and become pulpy in consistency.
Add the sugar and cook for 1 minute, then remove from the heat.
Stir in the butter and serve immediately. If you prefer a smoother sauce, add the butter