Applesauce Recipe

Really more of a condiment than a sauce, this tart puree is usually served cold or warm, rather than hot. It's typically served with rice, roast pork or duck, but is also good with cold meats and savory pies.

Serves 6

Ingredients:

8 ounces tart apples

2 tablespoons water

thin strip of lemon zest

1 tablespoon butter

1-2 tablespoon sugar

Method:

1. Peel the apples, cut into quarters and remove the core. Cut into thin, even slices.
2. Place the apples in a saucepan with the water and lemon zest. Cook, uncovered, over low hear, until very soft, stirring occasionally.
3. Remove the lemon zest from the pan and discard. beat the apples into a pulp with a spoon, or press through a sieve.
4. Stir the butter into the applesauce and then add sugar to taste.

Variations

• To make a Normandy Apple sauce, try stirring in 1 tablespoon Calvados with the butter and sugar at step 4.
• To make creamy savory Applesauce, stir in 2 tablespoons sour cream or creme fraiche at step 4.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.