- 2 large Bramleys or other coking apples (about 500g/1lb)
- 50g (1¾oz) caster sugar
- 2 strips lemon or orange zest
- Peel, core and chop the apples and put in a saucepan.
- Add the sugar, 200ml (6½fl oz) water and the strips of zest. Bring to the boil stirring occasionally to dissolve the sugar. Bring to a simmer and cook slowly for about 15-20 minutes until the apples soft.
- Remove the zest. Beat lightly with a wooden spoon to break up the apple. Serve warm or cold with roast pork.
At this time of year the shops are full of handsome enormous Bramley apples. They're cooking apples, too tart to eat raw, but when cooked, they melt into a beautiful, pale, fruity mush. I use two large Bramleys for this simple recipe.
If you like add chopped herbs to the finished sauce. Sage or thyme goes well with pork. A little bit of spice is delicious - I sometimes add ½tsp mixed spice. The sauce also freezes well.