This recipe is as simple as it gets, peel, core and slice the apples.
Tip all the ingredients into a pan, mix together then cover with a lid. Place the pan on a low heat, stirring occasionally, for about 15 mins until the apples break down into a purée.
Stir to knock out any lumps, blend in a food processor if you want it really smooth then tip into a serving dish.
Mark Murphy's British Bramley Apples & John Saunderson's free range pork
The tart taste of the Bramley apples make this apple sauce a great accompaniment to rich meats such as John Saunderson Butchers Rolled Pork Loin or deliciously tender Pork Fillet. All Saunderson's pork comes from free-range pigs, which are outdoor reared in the heart of the Scottish Borders.
Mark Murphy sources all his Bramley Apples from British growers. Working closely with farmers to ensure that as well as being of the highest quality, their fruit and vegetables are fully traceable and that the farmers receive a fair price for the fruits of their labour.