apple sauce with a medieval flavour (for pork)

Adapted by Maxime de la Falaise from "Two Fifteenth-century Cookery Books" "Boil the water with the saffron until it is bright yellow. Add the remaining ingredients, season and cook until the apples are soft. Serve with roast pork." _Seven Centuries of English Cooking_ Compiled and Updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett Submitted By JEFF PRUETT On 04-24-95