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Apple Sauce
Contributed By: Admin
Serves 6

The DVD edition of
The Lord of the Rings: The Fellowship of the Ring


Really more of a condiment than a sauce, this tart purée is usually served cold or warm, rather than hot. It typically accompanies roast pork or duck, but is also good with cold meats and savoury pies.
225 g / 8 oz tart cooking apples
30 ml / 2 tbsp water
1 thin strip lemon rind
15 ml / 1 tbsp melted butter
15-30 ml / 1
-2 tbsp sugar

1.  Using a sharp knife, peel, core and slice the cooking apples.


2.  Place the cooking apples
in a saucepan with the
water and lemon rind. Cook,
uncovered, over a low heat
until very soft, stirring

3.  Remove the lemon rind, then beat the apples to a pulp with a spoon or press through a sieve.

4.  Stir in the butter and add sugar according to taste.

5.  Allow to cool a little before serving.


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