Cider, cream and apple sauce

Cide, cream and apple sauce
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A deliciously creamy apple sauce that will transform an every day meal into something that bit more special.
It makes an excellent accompaniment to pheasant, pork or ham.

Serves 2-3


30 g butter
1 shallot, finely chopped
75 ml + 1 tbsp cider
75 ml apple juice
150 ml chicken stock
100 ml double cream
100 g apple, diced
2-3 tbsp meat or poultry juices (opt)
1 teaspoon cornflourMETHOD:

Melt half of the butter in a small saucepan and fry the shallot without browning, for 2-3 minutes, until soft.

Add the chicken stock, 75 ml cider and the apple juice to the onion and boil until reduced by half.

Strain the sauce and return to the pan, discard the onion. Stir in the double cream and juices, if using.

Mix the cornflour with the remaining tablespoon of cider and stir into the sauce. Cook gently, stirring, for 1 minute.

Melt the remaining butter in a small frying pan and fry the apple briskly until lightly brown. Add to the sauce and continue to cook for 2 -3 minutes. Serve.

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