Heston's cranberry and apple sauce

'Combining cranberry with apple, and flavouring it with cider vinegar and calvados gives this sauce depth and a welcome sharpness, making it a great accompaniment for goose, duck or turkey.' 
Heston Blumenthal 

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes 50 minutes

Serves: 6 - 8

Ingredients

20g unsalted butter
4 braeburn apples, peeled, cored and finely sliced
15g cider vinegar, plus extra to serve
15g calvados
40g golden caster sugar
60g frozen cranberries, cut into quarters

Method

1. Put the butter in a pan over a medium heat. Once foaming, add the apples, vinegar, calvados and sugar. Cover the pan with a tight-fitting lid and cook for 25 minutes, shaking the pan occasionally to prevent the apples from caramelising, until the apples are soft.

2. Once soft, transfer the apples to a tall container and blitz, using a hand blender, to a smooth purée. Transfer the apple purée back to the pan and add the cranberries; place over a low heat and cook for 5 minutes. Just before serving, add a dash more cider vinegar to taste.