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Heston's cranberry and apple sauce
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"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
Serves: 6 - 8
20g unsalted butter
4 braeburn apples, peeled, cored and finely sliced
15g cider vinegar, plus extra to serve
40g golden caster sugar
60g frozen cranberries, cut into quarters
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.
Typical values per serving:
This recipe was first published in October 2014.