So this Sunday we were having pork for dinner, cooked by my girlfriend’s mother. I absolutely love apple sauce with pork and have done since I was a kid. So I thought I’d have a go at making some apple sauce to accompany the pork. It tasted pretty great and went down really well with everyone at the table! Read on to find out more and get the recipe.
The week draws to a close and it’s time once again for that very British of traditions – the Sunday dinner. On the menu this Sunday we had pork, along with some lovely Irish New Potatoes donated by a neighbour, some vegetables and, of course, gravy.
For me, pork of pretty much any variety just isn’t the same without a generous helping of apple sauce on the side. So I decided to try my hand at it as the perfect way to lend a hand, finish off the overall meal and provide another experiment and recipe to share on Pan and Bottle!
I browsed around a few recipes online and this is the result of a mash up of several of them. I decided to go for simplicity at the heart of this one, with a little zesty twist for no other reason than I wanted to see how it turned out.
Delicious apple sauce in a jiffy
The results were great – the whole batch (even though it wasn’t huge) went in the one sitting! The sugar really brought out the flavour of the apples, whilst the butter gave it a lovely smoothness and the lemon zest gave it a nice little added zesty extra. It’s super quick and easy and can be kept in the fridge for around a week I’d say.
Give it a go yourself and let me know how it turns out in the comments, or if you have your own favourite apple sauce recipe then please share!
- 3 Cooking Apples (but eating apples will do)
- 50g Caster Sugar
- 50g Butter
- 1/2 Lemon (zest only)
- Peel and core the apples. Discard the peel and core
- Thinly slice (about 5mm thick) the apples, then cut each slice in half width ways
- Zest half a lemon
- Add all ingredients to a pan on a medium heat
- Bring to a simmer and allow to cook for around 15-20 minutes until the apples have softened, stirring every minute or two
- Turn to a low heat and using a masher, mash the mixture until you get to your desired texture - I like mine with a few apple chunks left in it
- Allow to cool, then serve
- Keep in a sealed preserving jar in the fridge for up to a week