Applesauce (Irish)

This classic accompaniment to roast pork, pork chops, black pudding, or roast goose is very easy to make and tastes infinitely better than the commercial version. This applesauce freezes well, so don't be reluctant to make a large batch. Any additional seasonings, such as; cinnamon have been omitted so that it can be served with any type of dish.

2 lbs cooking apples, peeled, cored and coarsely chopped
½-¾ cup sugar, depending on the sweetness of the apples (100-150 g)

Combine the apples, sugar, and about ½ cup (120 mL) of water in a large pot. Bring to a boil over high heat, then reduce the heat to low.

Cover and simmer over low heat, stirring occasionally, for 20-30 minutes, or until the apples are broken down and very soft.

Beat the apples into a purée with a fork or whisk.

Makes 8-10 servings.