Sauces
British
BritishApple Sauce
The traditional British sauce for roast pork and crackling. Basic warms tinned apple with a squeeze of lemon, Better stews fresh Bramleys, and Ultimate slow-cooks two apple varieties with cider, butter and a cinnamon-clove infusion.
Vegetarian
Gluten-free
Nut-free
Contains alcohol
Ultimate version
Two apple varieties slow-cooked with cider, butter and a cinnamon-and-clove infusion.
Per serving£0.80
Total cost£3.20
Time40 min
Ingredients for 4
- apples
- 350 g Bramley apples , peeled and cored
- 250 g Cox or Braeburn apples , peeled and cored
- base
- 25 g unsalted butter
- 100 ml dry cider
- 2 tbsp soft light brown sugar , to taste
- infusion
- 1 cinnamon stick
- 2 cloves
- finish
- 1 tsp lemon juice
Method
- Melt the butter in a heavy saucepan and add the cinnamon stick and cloves, letting them sizzle for 1 minute to perfume the butter.
- Chop both apple varieties into chunks and add them with the cider and brown sugar.
- Cover and cook gently for 12 minutes until the Bramleys have collapsed but the Cox pieces still hold a little shape.
- Uncover and cook for a further 8-10 minutes to drive off excess liquid and concentrate the flavour.
- Fish out the cinnamon stick and cloves, then beat to a glossy sauce with a little texture.
- Sharpen with the lemon juice and balance with extra sugar if needed before serving with roast pork.
Equipment
The three ways, side by side
Budget
Tinned apple warmed through with sugar and a squeeze of lemon.
Better
Fresh Bramley apples stewed down with a little sugar to a proper tart, fluffy sauce.
Ultimate
Two apple varieties slow-cooked with cider, butter and a cinnamon-and-clove infusion.