SIMON'S APPLE SAUCE

Simon Dunn is one of the founding partners here at Cawston Press and is hugely passionate about our apple juices. If he’s not out selling the juice, he’s at home with his wife Alyson cooking up something tasty using it.

One of their favourites is this delicious Apple Sauce. Simon prefers to use Cox Orange Pippin as they have such a deep flavour that sits perfectly with roast pork, but you could use any variety (Bramley will make the sauce a little less sweet and also purée down very nicely). By using the apple juice you need less sugar than you’d use in a conventional apple sauce recipe and you’ll find the apple flavour hits you before the sweetness. This recipe makes enough for 6 people to enjoy with their roast pork or a similar dish.

Ingredients

• 450g apples
• 25g caster sugar
• 1/2 lemon (juice only)
• 4 tbsp Cawston Press Apple Juice
• Pinch of cinnamon (optional)
• Knob of unsalted butter (optional)

Instructions

1. Peel, core and cut the apples into small cubes.
2. Place all the ingredients apart from the butter in a thick-based saucepan.
3. Cover and cook on a low to medium heat for approximately 15 minutes.
4. Stir occasionally to ensure even cooking.
5. Once the apples are cooked and tender and are starting to purée, remove the pan from the heat.
6. Using a wooden spoon beat the apples to a smooth consistency.
7. If you want a really smooth sauce, give it a quick whisk or pop it in the blender.
8. If you would like a richer sauce, add the knob of unsalted butter while whisking.
9. Apple sauce is best served warm.