If you like, add finely chopped herbs to the finished sauce. Sage goes particularly well with pork, rosemary goes well with lamb and thyme is good with chicken. This sauce also freezes well.
25 minutes, plus cooling
35 minutes, plus cooling
4 - 6
500g cooking apples, such as Bramley
50g caster sugar
Peel, core and chop the apples and put in a saucepan with the water and sugar. Finely pare 2 or 3 strips of zest from the lemon and add this, too. Bring to a simmer and cook slowly for about 25 minutes until the apple is completely soft.
Remove the lemon zest. You can now either beat the sauce with a wooden spoon to blend it, or pass it through a sieve to obtain a very smooth consistency. Leave to cool, then serve with any roast meat.
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This recipe was first published on Waitrose.com in October 2004