The trick with Apple Sauce is to cook it covered on a low heat with very little water.
Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast-iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a purée, stir and taste for sweetness. Serve warm.
© 1990 Darina Allen. All rights reserved.