Apple Sauce



  • 3lb of Bramley Apples
  • White Sugar
  • a little water


  1. Peel, core and slice the apples.
  2. Place in a pan with a little water and put on the pan lid.
  3. On a medium heat bring to the boil and immediately reduce the heat to low.
  4. Continue cooking until the apples are soft.
  5. Take off the lid and add sugar to taste.
  6. Continue cooking until the sugar is incorporated into the apples and the mixture should appear almost transparent.

Note only Bramleys will do.  Other cooking apples are a poor imitation for Bramleys which were first grown at Southwell in Nottinghamshire.

Unfortunately Bramleys are not available in France so the only way to get them is to grow your own.  I have two trees which give me a wonderful crop in a good year.

Every October in Redon is an exhibition of apples as part of the Fete des Marrons.  I exhibit there each year and always put a recipe in front of the tray of apples together with a picture of an apple pie.  At the end of the exhibition, the first year, I told the organiser of the exhibition that he could keep the apples.  A few weeks later I met him and enquired if he liked the apples.  He said "Yuk oh no, they were bitter, had to throw them away".  He had tried to eat them raw.

I guess you can't educate pork or the French into the superb Bramley Apple.

This is a wonderful accompanyment to Roast Pork.