Apple Sauce
225g (8oz) Cooking Apples, cored and sliced
235ml (8fl oz) Whipping Cream or Double Cream
50g (2oz) Butter
60ml (2fl oz) Cider
Salt, to taste
1 tsp Orange Zest (optional)
Pinch Nutmeg (optional)
Place cider and butter into a saucepan, add the apples, and sweat over a low heat until the apples become pulpy.
Sweeten to taste.
Pass the mixture through a fine sieve or puree in a blender.
Return the puree to a clean saucepan, add the cream and heat gently, add orange zest, if used.
Season to taste with salt and nutmeg, if used.
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