Apple Sauce
Great accompanyment for a Roast
INGREDIENTS
- 450g cooking apples - preferably a good British Bramley
- 4 tablespoons water
- Grated zest of half a lemon
- Sugar to taste
- 25g butter
Method:
Peel, core and slice the apples and pop into a large saucepan - we used the Prestige Cuisine 20cm saucepan for a five piece cookware set). Add the water and the lemon zest then cook over a gentle heat until the apple is mushy. Beat well with a wooden spoon, then add the butter and a little sugar to taste.
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