By Darina Allen
The trick with apple sauce is to cook it on a very low heat with only a tiny drop of water so it is nice and thick and not too watery, always worth having in the freezer in little tubs in case you feel like a juicy pork chop for supper.
1 lb (450g) cooking apples
(Bramley Seeding or Grenadier) 1-2 dessertspoons water 2ozs (55g) approx. sugar (depending on how tart the apples are)
Peel, quarter and core the apples; cut the pieces in two and put them in a stainless or cast-iron saucepan, with sugar and water. Cover and cook on a very low heat until the apples break down in a fluff. Stir and taste for sweetness.
Serve warm and cold.