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Bramley apple sauce
Peel, quarter and core 450g/1lb cooking apples. Cut each piece in half and put in a stainless steel saucepan with 1-2 dessert spoons water and 50g/2oz caster or granulated sugar. Cover and cook over a low heat for about 10 minutes. As soon as the apples have broken down, beat into a purée, stir and taste for sweetness. Depending on how tart the apples are, you may need to add more sugar. Serve warm. Apple sauce freezes perfectly, so make more than you need and freeze in small plastic cartons.