Marmalade Apple Sauce

• 2 Bramley cooking apples
• Juice of ½ a large orange
• 2 tbsp

Peel, quarter and core the apples, then chop into small pieces. Place the apples in a saucepan, together with the orange juice, marmalade and cinnamon. Add half the butter and place the pan on a low heat. Allow the apples to warm through and become very soft and pulpy. This does not take long. Turn off the heat, add the remaining butter and beat the apple with a wooden spoon until puréed. Leave