Nanna made the best apple sauce ever. It was the highlight of my childhood Christmas dinners. Nanna always served pork and chicken instead of the more usual turkey. Her apple sauce was golden and chunky, and baked in the oven, unlike the traditional version which is made on the stovetop and is more like a puree.

1lb Bramley cooking apples (2 large)
1 Tablespoon Sugar or to taste
2 Tablespoons water

Peel the apples, and grate coarsely. Put the apples in a 1-pint Pyrex baking dish. Stir in the sugar and water. Cover with kitchen foil. Bake in the oven alongside the meat until the apples are tender. Serve warm or cold. (Can also be cooked in the microwave.)