Caramalised Apple Sauce
This delectable apple and elderflower sauce is a delightful addition to your culinary repertoire. With its rich caramel undertones and tender apple chunks, this sauce is a versatile and flavorful accompaniment to a variety of dishes. The tantalizing aroma of simmering apples and elderflower wine will fill your kitchen, inviting you to experience the sweet and tangy blend of flavors in every spoonful. Get ready to elevate your meals with this homemade sauce that will leave your taste buds pleasantly surprised.
— Constant Cookbook
Ingredients
- 3 Granny smith apples, peeled and cored (Do not throw the waste away) Then chopped thinly.
- 50g Granulated Sugar
- 40ml Cold water
- 60ml Elderflower Wine (If you cannot find this then you can substitute this with Dry Cider)
- 2 tbsp Freshly Squeezed Lemon Juice
- You will also need:
- 2 Small Jam jars, sterilised.
- A Wide heavy based Pan
- Wooden Spoon
- Muslin and Cooking string
- Jam funnel
- Large deep Pan
- Whisk
Instructions
- Start by placing the waste from the apples into a muslin bag/Sheet and tie with the string. Leave to one side. (This is for the pectin, This is not vital for a sauce but I do recommend) Put the jam jars in the deep pan filled with boiling water (and Lids) keep at a boil until needed.
- place the apple slices in a large bowl, pour over the water and lemon juice, mix together well.
- On a medium to high heat, dry caramelize the sugar. Do this slowly and carefully. place a small sprinkle in the heavy based pan and wait for it to liquidise then pour in another small amount and continue until all has been added. Stir slowly together with a whisk until it has all melted and creates a nice dark rum colour. At this point, whisk ready in your mixing hand and the wine in your other, pour small amounts of the wine whilst stirring at the same time. At this stage be careful as it will splutter and spit, keeps stirring and stand quite far back, wear full sleeves also. When all the wine has been mixed into the caramel mixture, add the apples and juice.
- Place in the muslin bag and thoroughly mix. (The muslin bag will be quite large in this pan, but stir around it! (I'm used to making larger batches, but this is my reduced recipe) Bring to the boil and boil stirring constantly for a few minutes, then reduce the heat to a constant simmer. (Smaller bubbles than the boil) the apples will quickly soften and the mixture will become thicker fairly quickly. Between 8 - 10 minutes. Just keep an eye on it and use your better judgement when you think it is ready. Remember to keep stirring. It is ready when there is little juice and the apples have soften and easily mashed. I like small chunks of apple so i give it a slight mash with a fork, but if you prefer larger chunks then leave as it is. Take off the heat and with wide tongs squeeze all the juice from the muslin bag and mix into the sauce.
- With a jar remover tool or strong tongs remove the jars from the boiling water and place a jam funnel over the top and spoon the mixture in. carefully place the lid on top and screw shut. (use a tea-towel or cloth) then pop back into the pan of boiling water, make sure the water is over the top of the jars and boil for a further ten minutes. Remove and place on cloths to cool over night.
- Enjoy with some pork Chops or on a cracker with mature cheese.
Yield
Makes 2 jars
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