For ➍450 g Cox's apples (or Granny Smith, or Golden Delicious)
25 g caster sugar
½ lemon, juice only
4 tbs water
½ cinnamon stick**
knob butter
Peel, core and cut the apples into rough small dice.
Place in a thick-based saucepan with all the remaining ingredients. Cook, covered, on a medium to low heat with a lid on top for 15 m. Stir to ensure even cooking.
Once cooked and tender, with some of the apple starting to purée, remove from the heat, discarding the cinnamon stick. Add butter. Whisk the apples to a sauce consistency, with some chunks left.
Serve warm.
*Use greater equivalents and freeze. Use with grilled chicken, meatloaf, (Klondike) baked salmon, pour on a French toast, cake, or melt over bourbon vanilla ice-cream.
**Or a good pinch of ground cinnamon.
