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.