You will need
- 3 large cooking apples (or Granny Smiths to substitute)
- 200 ml water
- 80 g sugar
- 1 chopping board
- 1 heavy bottomed saucepan
- 1 hand whisk
- 1 liquidiser (optional)
- 1 knife
- 1 peeler
- 1 spatula
Step 1: Peel and dice the apples
Begin by peeling all three apples individually and then slice them in both directions to make small cubes. Discard the cores and any pips.
Step 2: Put into the saucepan
Place the diced apple into the pan. Add 200ml of water and sprinkle with the sugar.
Cover with the saucepan lid.
Step 3: Stew the apples
Over a low heat, bring the apples to a gentle simmer and stew them for 15 minutes.
Stir occasionally to avoid sticking.
Step 4: Purée the apples
Once stewed, beat the apples to a purée in the pan with a hand whisk.
A smoother sauce can be made by putting the purée through a liquidiser.
Step 5: Serve
Apple sauce is a traditional and delicious accompaniment for roast pork, duck dishes or cold meats.
