Crab Apple Sauce

Where I live, the roads are lined with old fruit trees, many of which are crab apple, I’ve discovered that the trees with much larger oval-shaped fruit are either Dartmouth or John Downie varieties. More user-friendly in the kitchen, these crab apples make an excellent sauce - an ideal alternative to the normal apple sauce.

To make crab apple sauce, wash and de-stalk about 500g crab apples, (preferably one of the larger varieties). Place in a heavy-based pan with about 100g sugar and a little water. Heat slowly, then simmer with the lid on for about 20 minutes, stirring every so often. Remove the lid and continue cooking until the apples disintegrate and reduce to a sauce-like consistency. Taste for sweetness, adding more sugar if necessary.