Recipe video above. This is a recipe for an Apple Sauce, one of the two sauces I chose to accompany a Slow-Roasted Crispy Pork Belly I also published today. What sets this sauce apart from your run-of-the-mill basic Apple Sauce recipes? Starting with a caramel rather than just mixing sugar into the sauce. The result is a distinctly deeper, richer flavour in return for very little extra effort!See in post for more ideas for Apple Sauce uses, both savoury and sweet!Makes ~2 cups
Keyword: Apple sauce
3gala apples, peeled, quartered, cored, and sliced thinly (Note 1)
Place sugar in a medium saucepan over low heat. Shake pan to spread sugar. Leave for a few minutes until the edges start melting and turning golden, then swirl the pan to spread the caramel/sugar to encourage even melting (do not stir, sugar may crystallise).
Once the sugar is all melted, add apple and vinegar. Mix, and cook for 8 - 10 minutes, stirring occasionally, until the apple is completely soft.
Add the butter, stir it in until mostly melted. Blitz until smooth using a stick blender (tilt saucepan if needed to ensure head is completely submerged to avoid splattering).
1. Apples – I like Gala apples for their mildly sweet flavour. But really, you can use any apple you want, just bearing in mind that the flavour of the apple will dominate your sauce!2. Storage - Keeps 5 days in the fridge. I haven't tried but it should freeze perfectly!