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Chili / Chilli Apple Sauce

An ideal accompaniment to simply-cooked poultry and pork chops.

See 'Turkey and Apple Patties with Chili apple Sauce'.

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1 Red Chili (of medium heat), split, and with the seeds removed – then finely-chopped or a generous pinch of crushed dried chilis
3 Bramley, or 6 firm Dessert Apples – peeled, cored and sliced
1 tablespoon (15ml) Cider or White Wine Vinegar
6 Cloves


1. Put all the sauce ingredients in a stainless steel saucepan with 2 tablespoons (30ml) water.
2. Cook until the apples collapse – this will be about 10 minutes for Bramleys, a little longer for dessert varieties.

Set aside until ready to serve.

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