As you have probably gathered, the hubby loves his pork. Whether it is in a pie, soup or just roasted, the man loves pork. One night he was having crumbed pork cutlets (which his awesome vegetarian wife discovered at the local butcher) and forgot to pick up the apple sauce from the supermarket so he grabbed a couple of apples from the fruit bowl, spices from the pantry and had a go at making his own. Needless to say we won’t be going back to the supermarket for apple sauce again.
This spiced apple sauce really is one of the simplest things to make, and you can put your own touch on it depending on what spices you have on hand. The hubby’s version is just a couple of granny smith apples, butter, cinnamon, fresh nutmeg, mace as well as some salt and pepper.
Place three layers of aluminium foil on the bench, large enough to wrap your apples up into a nice little parcel. Place the apples on the al foil and then top with the butter and spices. It is as easy as that!
Now carefully wrap up the foil to enclose the apples so they can bake and steam in their juices. By using three layers of al foil, it is pretty safe to place the parcel directly on the oven racks to bake without too much risk of tearing and butter going everywhere, however if you want to be safe place it on a baking tray.
Bake the apples for 60-90 minutes until they are tender, and then carefully unwrap the foil parcel as there will be some steam that will escape and may burn.
Place a sieve (or mouli) over a bowl and tip the cooked apples and their juices into it. Using the back of a spoon, press the apple through the sieve for a nice smooth sauce and discard the seeds and the skin.
Scrape the remainder of the sauce from the underside of the sieve into the bowl and stir through. Transfer the sauce to a serving dish (e.g. a small ramekin or jug) and serve warm.
On this occasion the hubby had the apple sauce with a crumbed pork cutlet, potato bake and broccoli but it is also great with roast pork or just eaten by itself.