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Apple Sauce Recipe
The traditional accompaniment for roast pork, but also excellent with white pudding or French Boudin Blanc.
4 Apples, peeled, quartered and cored – the best results are achieved if you use 2 Bramley’s (which will collapse) and 2 crisp dessert apples (such as Cox’s)
2 tablespoons (30ml) Water
1 teaspoon (5ml) Caster Sugar
½ oz/15gr Butter
1. Put all the ingredients in a stainless steel pan, and cook until you have a smoothish pulp. Remove the cloves.
Serve warm. If wanting to impress, the sauce can be sieved.