Apple Sauce from The Times Cookery Book by Katie Stewart
Peel, core and slice the apples into a saucepan. Add the lemon rind and the water. Cover with a lid and stew gently for about 10 minutes or until the apples are soft. Add the sugar, then draw the p...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Fine-mesh sieve
- Wooden spoon
Ingredients
- 1 lb (450 g) cooking apples
- strip of lemon rind
- 2–3 tablespoons water
- 1 oz (25 g) castor sugar
- ½ oz (15 g) butter
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