Rosé Apple Sauce | Savoury Condiment

~ Tandy

I think some people walk through life with rose tinted glasses, not realizing how their actions and decisions affect others. I recently attempted to acquire a new supplier. The owner insisted on coming to meet me before providing me with a discount structure. He made an appointment and then did not pitch for it. Three no show appointments later I was seriously not impressed, and let him know this in no uncertain terms. It really drives me scatty when I make plans to be in the office and people don’t respect that, or when I make plans to meet people somewhere and they cancel at the last minute. My nights can also be affected when I open my fridge to discover something I thought was there has been used up and no note made that it needs replacing. This happened the other night when Dave had made pork rashers for supper. I went looking for the apple sauce and there was none! So, the next day I went out and bought some pink apples and made rosé apple sauce for us to have with the next pork meal on our menu. The sauce is sweet and buttery and goes so well with different pork cuts.

Rosé Apple Sauce
Print Recipe
5 from 1 vote

Rosé Apple Sauce

This apple sauce probably won't last long in your fridge as it is good enough to eat by the spoonful
Recipe Category: Condiments, Sauces
All Rights Reserved: Adapted from Sauces Dips and Salsas page 51

Ingredients

  • 180 mls rosé wine
  • 4 pink apples, peeled, cored and chopped
  • 1 lemon, zest only
  • 15 mls fresh thyme leaves
  • 45 g butter, cubed
  • Salt and freshly ground black pepper to season

Method

  • Place the wine into a sauce pan
  • Bring to the boil over a high temperature and leave for 1 minute
  • Add the apples and the lemon zest
  • Reduce the heat, cover and summer until the apples break apart
  • Remove from the heat, stir in the thyme and leave to cool until warm to the touch
  • Purée using a stick blender until smooth
  • Add the butter, cube by cube, blending the entire time
  • Once all the butter has been incorporated, season to taste
  • Place into a sterilized glass jar
  • Refrigerated until needed

Notes

If you do not have a stick blender, use your food processor or liquidizer. The sauce is best served at room temperature, or warmed up if you prefer it that way.

Click on the links for conversions and notes.

Dave and I are overseas in Scotland. I will be back in my office on the 16th of September and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.

What I blogged September 3:

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