Basic Apple Sauce
Ideal for your roast pork. Possibly your roast goose.
Traditionally you would use a cooking apple like a Bramley, which might require additional sugar.
But dessert apples also work.
- 8oz/225g apple
- 2 tbsps water
- 1 tsp sugar
- ½ lemon, zest or juice
- ½oz/15g butter
Peel and core the apple and cut into chunks. Cook in enough water to cover until the apple is soft.
You may need to add a little sugar depending on the acidity of your apples.
Blend or mash to a purée.
Whisk in a few cubes of cold butter to enrich before serving.