Ingredients

ingredients

• 500g cooking apple, peeled, cored and diced into small pieces
• 3 tbsp caster
• juice from 1/2 lemon
• 1/2 cinnamon stick
• 3 tbsp water

Method

1. Place all the ingredients in the saucepan over a moderate/low heat. Cover and leave to cook for 10-15 minutes until soft and begining to collapes. Stir regularly to allow for even cooking and so the base doesn't burn.
2. Remove from the heat and take out the cinnamon stick. Mix vigourously with a wooden spoon, you should have a rough puree (I do like some texture in my sauce, for a smoother consistency mash or blend in a food processor).
3. Serve the sauce warm or at room temperature.