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This simple, tangy apple sauce takes no time to make and freezes brilliantly. Essential with roast pork.
225g/8oz cooking apples, peeled, cored and chopped
½ lemon, zest only
2 tbsp water
1 tsp caster sugar
Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy.
Take off the heat and beat in the butter and the sugar. Cool.
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