Cut the apples into quarters and remove the cores. Skins may be left on because they will be strained out later. (Red peels will color the sauce pink.) Dice the apples coarsely. Place the apples in a heavy saucepan with about 2 oz (60 mL) water. Cover.

Set the pan over low heat and cook the apples slowly until very soft. Stir occasionally.

Add sugar to taste. The amount needed depends on the sweetness of the apples, but the sauce should be tart, not too sweet.

Add a little lemon juice to taste.

Pass the sauce through a food mill.

If the sauce is too thin or watery, let simmer, uncovered, until thickened.

Serve warm or cold with roast pork or duck.

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