Sauce number 2 – apple for the roast - Alchemy with apples

 

Sauce number 2 – apple for the roast

This is the ultimate apple sauce - I use it in loads of recipes – in this instance the Chestnut & Apple roast.

However, if you decide to roast a joint of pork for your Christmas Dinner in June then you have your traditional apple sauce condiment too.

I know that there are good quality ready-made apple sauces out there but if you have the time to try this recipe - you'll not be sorry.

Eliza Acton's Apple Sauce – with Bramley apples

Pre-heat oven to 160fan/180c/Gas 4.

Grease a glass dish with butter.

This sauce is so easy – the only emphasis is on the preparation of the apples. All the peel and core must be removed. There are no amounts here, you can cook as much sauce as you desire – it freezes well. Peel, core and slice your apples – if you can slice them to a similar size they will cook more evenly.

Place your apples in your dish and cover with a lid or foil – NO WATER, SUGAR OR ANYTHING ELSE!

Bake for 20-30 minutes. Check after 20. Apples should be soft. Here's the satisfying bit – whisk the apples until they begin to break up, sprinkle with caster sugar plus a generous knob of unsalted butter, whisk again – enjoy.

I should add that if you're cooking a large amount of apples then the cooking time should be extended – add another 15 minutes, check and repeat until the apples are soft enough to break up.

Alchemy with apples!

P.s. You might be familiar with the Chicken Soup for the Soul “comfort principle” – this apple sauce is the sweet alternative.

Next up – the Yorkshire pudding ...