Apple sauce is often served with roast or grilled pork in these parts. Like Steve, I find it too wet and not right in the flavour department. I make a kick-ass chutney that does the job much better for me, but is probably too spicy to pass the Shaw taste-test.

The best use for apple purée, in my opinion, is in baking. I have some American recipes for cake, muffins and other soda-raised bready items that include apple sauce instead of milk, and they work very well — tasty, moist and with a nicely textured crumb. Now, if only I could figure out a vegan substitute for egg I could feed them to my fussy nephew.