Apple Sauce

A classic with pork. There isn’t very much to say about it other than it is absolutely delicious on its own but even better when it complements roast pork or chops. Taste is very subjective. Some like it to be almost sickly sweet but others like myself prefer the tartness of the sour Bramley Apple to be more dominant. Like all fruit, the natural variation in flavour is vast. I suggest you try a bit of the apple to see how sour it is so you know how to season it with sugar or lemon juice. I sacrificed a bit of sugar for some ground cinnamon because I really like that combination with apple. When the sauce was ready I put half in a bowl and put a single Star Anise in the pan and cooked for another few minutes to infuse. I tried this because of the aniseed flavour goes well with pork. I would definitely recommend trying this but keep tasting to avoid the aniseed flavour taking over the flavour.


2 big Bramley Apples should serve 4 people with a bit of spare for a pork sandwich the next day.

1-2 tablespoons of sugar

Half a lemon zested and juiced

A touch of cinnamon (optional)

Star Anise (optional)

1) Zest the lemon, you want to have it ready to pour the juice over the apple when it comes to peeling and cutting it – this will stop it going brown.

2) Peel and chop the apple, it can go straight in the pan, then squeeze the lemon juice over it.

3) Throw in the cinnamon and sugar.


4) Put the pan on a medium low heat (my hob goes up to 6 and I used 2/3). It will need to be stirred but not obsessively. Maybe once every minute or two as it starts to break down, you can accelerate this by squashing the firmer bits of apple with your spoon. You can see how much the sauce breaks down from the picture.

5) Now would be a good time to add the Star Anise if you want to, doing so beforehand might lead to it getting broken up as you stir the sauce.

6) Serve either warm or cold.

A couple of ideas for customising the recipe:-

Sage is a great complement to pork. Either finely sliced fresh leaves or dried straight from the pot.
The earthiness of Cumin tends to cut through the greasiness of the pork – personally, I would rather citrus for this contrast
Doubling up on the lemon or aniseedy flavour with some fennel.
A bit of warmth with some Chilli Powder
Add an element of ‘surf and turf’ with a dribble of Oyster Sauce?
Some orange juice would make it a bit more fruity.

If this recipe works for you, let me know in the comments or if you have any ideas to improve it let me know.


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