Apple sauce is a classic compliment to a nice piece of pork. So much so that I cannot imagine a small square of pork belly, roasted until the skin crackles, on top of a round piece of black pudding without some beautiful sweet apple sauce.
But on top of this, apple sauce works with virtually anything. How about with large scallops and pancetta lardons?
You can make this sauce out of any apple, eating or cooking, green or red. The flavours will each be unique, so much of this is trial and error. And so will be the amount of sugar you add. It is unlikely you will have hundreds of different types of apple in your orchard/garden/allotment, and is quite possible that you will not know the variety.
I have a single tree on my allotment, but it is perfect as a cooker, and great for making cider. As for making a single variety apple sauce, I think it is wonderful. The variety is a local one to me, called a Withington Welter, an old Cheshire variety. If you are looking to plant an apple tree, see if you can find this one. The apples are huge, this year we’re almost 200grams per apple, a truly heavy beast, and the single tree gave me almost 60kg of fruit.
On top of this, these apples are great for making a sauce, and at this size you can make jars and jars of the stuff.
- Half cup sugar
- 750 g apples
- 1 tablespoon apple cider vinegar
- 1 cup apple cider
- Peel, core and slice the apples into large chunks, placing directly into a pan filled with the sugar, cider and vinegar.
- Once all apples are chopped, bring the pan to boil and then reduce to a simmer for 20 minutes. If the sauce looks dry, add a little water, a tablespoon at a time.
- Once cooked, take off the heat and mash apples with the juice. Allow the sauce to cool and then store in the fridge for several days.
If you enjoyed this recipe please leave a comment, and like it. Why not look at some recipes that can use apple sauce in the cooking? Delicious!
Regardless, the below recipe is for a classic apple sauce, suitable for apples across the board. As you taste it, if it is too sweet add another apple, or a dash more cider, if too sour add some sugar. Simple really.