Apple Sauce


  • 1 lb (450 g) cooking apples
  • large piece of pared lemon rind
  • 2–3 tablespoons water
  • 1 oz (25 g) castor sugar
  • ½ oz (15 g) butter


Halve, core and coarsely chop the apples (leaving on the skins which will add flavour and colour to the sauce). Put into a saucepan along with the pared lemon rind and water. Cover with a pan lid and cook gently for about 10 minutes, or until apples are soft. Draw off the heat.

Add the sugar and stir until dissolved. (The heat of the pan will be sufficient.) Press apples through a nylon sieve to make a purée and add the butter. Serve hot or cold with roast pork, duck, grilled or fried chops or black pudding.