I love eating this on its own. My husband likes to eat it with cornflakes (weird). And it’s a great shortcut for a crumble or accompaniment to roast pork. Makes a 1 litre jar.
- 6 large bramley apples, peeled and cored
- 100g sugar
- 100ml water
- 1 tsp ground cinnamon
- Slice the apple into rough slices
- Dump the apple pieces into a large saucepan
- Sprinkle over the sugar and cinnamon, and add the water
- Cook over a low heat, stirring occasionally, until the apple collapses. It won’t take long
- If you want to keep it for later, decant while hot into a sterilised glass jar. Tap on the work surface to dislodge any air bubbles and seal. Leave to cool and then store in the fridge.
Sophie cooks 