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.