Apple Sauce Recipe
Apple Sauce Recipe with Bramley Cooking Apples, Sugar, Butter and Salt
INGREDIENTS
1 lb (450g) Bramley Cooking Apples
1 tablespoon Water
1 -2 oz (25g - 50g) Sugar (depending on how sweet you like it)
1 oz (25g) Butter
Pinch of Salt
METHOD
Peel, core and quarter the apples and put them into a saucepan with the water. Cover the pan, heat slowly until all the apples have softened and fluffed. Beat in the sugar and cook for a few minutes longer. Beat in the butter and add a pinch of salt. Serve hot.
The puree should be a soft and moist. If it seems too wet, cook, uncovered, until most of the liquid has evaporated.
Based on the Apple Sauce Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).