24 March 2011

Nigella's Apple and Mustard Sauce

I don't eat this and in fact I know a lot of people like their pork plain but for those who don't this is a very good apple sauce and it's really easy to make. You can make this up to two days before and store in the fridge in a non metallic bowl or you can freeze it for up to three months ahead.


3 large Granny Smith apples, approx 500g
4 tsps, English mustard powder
4 x 15ml tbsp maple syrup
1/2 tsp sea salt flakes
juice 1/2 a lemon
1 spring onion, trimmed and left whole

1. Peel and core the apples, roughly chop them into pieces.

2. Put the apples into a saucepan with the mustard, maple syrup, salt, lemon juice and spring onion (left whole just to give flavour).
Is it me or does the mustard look a bit rude?

3. Put the lid on the pan and bring to a bubbling boil, then turn the heat down to a simmer and cook for 10-15 minutes until the apples are soft, stirring once or twice.

4. Remove the onion and discard, then mash the sauce a little with the back of a spoon if necessary.

5. Taste the sauce and then add more mustard powder if you want although you may want to leave this until the sauce is cold.

6. Sever cold but not straight from the fridge.

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