Recipe for Bramley Apple Sauce

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)