Tart Apple Sauce is a delicate accompaniment to goose, duck or pork dishes. Apple Sauce and horseradish is excellent served with pork dishes. Just add horseradish to taste and blend into the Apple Sauce. A somewhat sweeter Apple Sauce, served with cream, is a simple and tasty dessert.
IT lb. cooking apples finely grated rind of
1 tablespoon water ~s teaspoon salt sugar to taste 1 ½ oz. butter
Peel, core and slice the apples. Place them in a bowl tif water with a little salt as they are being prepared. This prevents them from becoming brown.
Drain the apples and rinse them in fresh cold water. Put the apples into a large saucepan with the lemon rind, water and salt.
Cover the pan and simmer over low heat until the apples are soft. Add the sugar to taste, a little at a time, stirring constantly. Allow rhe apples to cool.
With the back of a wooden spoon, push the apples through a strainer to make a fine puree. Beat in the butter. If the sauce is to be served hot, return it to a clean saucepan and simmer for 2 to 3 minutes over low heat.