Ingredients
Method
- 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).
- Serve with: Slow-roasted crispy pork belly or any pork dishes. Also great for sweet applications – see in post for more ideas!
Notes
- For the best texture, ensure your apples are completely soft before blending; this prevents any grainy bits.
- If your sauce is too thick, add a tablespoon of water or apple juice while blending to reach your desired consistency.
- When caramelizing sugar, avoid stirring initially to prevent crystallization. Swirl the pan instead.
- Storage: Refrigerate leftover apple sauce in an airtight container for up to 5 days. For longer storage, freeze in portions for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your sauce is too thick, add a tablespoon of water or apple juice while blending to reach your desired consistency.
- When caramelizing sugar, avoid stirring initially to prevent crystallization. Swirl the pan instead.
- Storage: Refrigerate leftover apple sauce in an airtight container for up to 5 days. For longer storage, freeze in portions for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.