Bramley apple and sage sauce

I used to make apple sauce by roughly chopping the apples, skins and all, then stewing, sieving and serving, thinking the skin would give the sauce a lovely green colour. Not so and the sieve was always a pain to wash! This recipe is my new version and much easier.

Ingredients

450g (1lb) Bramley apples
3 tablespoons water
Juice of ¹/₂ a lemon
25g (1oz) granulated sugar
Knob of butter
1 tablespoons fresh sage leaves, chopped

Achieving the best results

1. Peel and core the apples, removing any bruised bitS. Roughly chop the flesh and tip into a pan with the water and lemon juice.

2. Tip into a pan, cover with a lid and gently cook over a low heat for about 20 minutes, stirring from time to time, until the apples are very soft.

3. Remove from the heat and beat with a wooden spoon, season with salt and pepper, taste, add a little more sugar if needed and stir in the butter and sage.

4. Spoon into a bowl and serve cold with roast pork, goose, pheasant and duck.