Sunday, December 30, 2012

#364 Spiced Apple Sauce

Did you all have a lovely Christmas? I did – certainly when it came to the food. This one is just a quickie, the next post will be more exciting...
On the big day my family decided to go for a roast goose and #180 Roast Beef. Can you believe there is no recipe for roast goose in English Food? There is, however, a recipe for an apple sauce to go with it…
This apple recipe is the final one of four for apple sauce in English Food (for all four, click here), the others have been a little hit and miss; would it be the best? I had high hopes there’s robust spices, brown sugar and sharp Bramley apples and wine vinegar.
Aside from goose, this sauce goes well with salt pork and duck.
Start off by peeling, coring and roughly chopping a pound of Bramley apples. Melt an ounce of butter in a saucepan then add two tablespoons each of water and white wine vinegar before tipping in the apples. Next add your spices; a quarter of a teaspoon each of grated nutmeg, cinnamon and black pepper. Simmer until the apples form a purée. Add more water if need be. Lastly, sweeten the sauce with about an ounce of soft dark brown sugar. Add more spices if you like (I found the amount suggested perfect).
#364 Spiced Apple Sauce. This was, by far, the best of all the apple sauces. The sauce was a great mix of tart and sweet and there was such an interesting mix of spices that were warming yet totally savoury. The dash of vinegar enhanced the flavours and gave it a moreish tang that really complemented the rich goose. This will be the only recipe for apple sauce I will use from now on. 9.5/10.

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