Recipes

A favourite apple sauce recipe from Henrietta Green

Serves 4-6

    450g/1lb cooking apples, peeled, cored and quartered
    30g/1oz/1½tablespoons sugar
    1 clove
    grated zest of 1 orange
    grated zest of 1 lemon
    40ml/2tablespoons water
    30g/1oz butter
    salt and freshly ground black pepper

Method

Simmer the apples with the sugar, clove, orange and lemon zest and the water until it has reduced to a purée.

Beat in the butter, remove the clove and season.