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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.
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
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.