apple sauce recipe

570ml apple juice 

50ml double cream

200g butter chilled and diced

Calvados to taste

juice 1/2 lemon 

Reduce the apple juice to 2 tablespoons in a saucepan and add the cream. 

Whisk in the butter over a medium heat. 

Flavour with the calvados and lemon juice. 

An excellent accompaniment to boudin. 

Serves 4