Ingredients:
450g Bramley (or other cooking) apple
2 tbsp caster sugar
120ml rose hip juice
1/2 cinnamon stick
Method:
To learn how to make rose hip juice see the rose hip marmalade recipe.
Peel, core and chop the apples into small dice then place in a heavy-bottomed pan along with all the remaining ingredients. Cook, covered, on medium heat for about 15 minutes, stirring occasionally. At the end of this time check that some of the apples are beginning to purée. If not, cook for a few minutes longer.
Take off the heat then remove the cinnamon stick and whisk the contents of the pan to a sauce-like consistency (the more you whisk the smoother the final sauce).
Serve warm. If desired you can whisk in a knob of butter for a silkier consistency and more flavour.
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