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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

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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.
 
Ingredients
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
 
Method:

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
occasionally.

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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