Easy Apple Sauce Recipe
This apple sauce is a doddle to make and, as a bonus for anyone with a glut of apples, it also freezes well. It’s the perfect traditional accompaniment to roast pork, and also makes a deliciously light, fruity dessert when swirled through Greek yoghurt.
Ingredients
225g Bramley Apples, peeled, cored and cut into small dice
½ Lemon, zest only
2 tbsp Water
15g Butter, cut into small pieces
Tiny pinch Sea Salt
1 tsp Golden Caster Sugar
Method
Put a small saucepan over a medium heat and add the prepared apples, lemon zest and water. Turn the heat down to low, put the lid on the pan and cook for about 10 minutes – stirring occasionally - until the apples have broken down to become soft and purée-like. Take the pan off the heat and beat in the butter, salt and sugar, breaking down any remaining lumps of apple as you go. Leave to cool, then serve. Store in the refrigerator for 2-3 days, or freeze for future use.
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