Apple Sauce


Apple Sauce


Perfect with Fennel-braised Pork Cutlets!


5 large Granny Smith Apples, very finely diced


30 grams butter

¼ cup brown or raw sugar

½  cup Apple Cider Vinegar

½ cup hot water

Juice and zest of 1 lemon

Grated nutmeg

1 tablespoon cornflour, dissolved in white wine


Place all ingredients in a large saucepan and cook over a low heat until apples break down entirely.

Add the cornflour mixture and stir well.


Taste for seasoning, add a little extra lemon juice.


Stores in the fridge for about a week, is best eaten fresh.