We are entering that time in the year when summer begins to draw to a close and the nights draw in; when food begins to get really interesting. Before we get to that time of the culinary calendar (our favourite) when mushrooms and pumpkins are in full swing, it’s time to start collecting the last of summer’s goodies, preserving and drying for the winter. Now is the ideal time to start preparing chutneys, jams, pickles and preserves ready for the winter months.
We beleive that barely a house in rural or semi-rural England is without a nearby neighbour with an Apple tree in the garden (or in the local park), usually with some of the sourest of cooking apples growing on it. Now is the time of year these will start falling, ripe, to the ground.
This sauce is an English staple, served with Pork or any other white meat. The variations in our recipe are the simple additions of some warming autumnal flavours, raisins and cinnamon, both blending well with the sauce to create a unique taste.
The bottom of this recipe has simple instructions on jar sterilising, which will allow this sauce to be kept for up to a year.
Apple and Raisin Sauce Recipe – Ingredients
- 450g Cooking Apples
- 50g Raisins
- 75g Castor Sugar
- 225g Water
- Juice of 1 Lemon
- 1 tbsp Cinnamon Powder
Apple and Raisin Sauce Recipe – Method
- Heat the sugar and water together until sugar is dissolved
- Add the (peeled, cored, and roughly diced) apple with the cinnamon powder and lemon juice.
- Continue heating until apple is soft.
- Mix the sauce with a spoon until combined and smooth (but still chunky).
To Steralise the Jar:
- 3/4 fill jar with water.
- Place in microwave on full power.
- When all water is evaporated, jar is steralised.
- Pour boiling water over the jar lid and leave for 5 minutes.
Fill the jar while still hot with the still hot apple sauce. Fasten the lid, and do not touch again until needed. If the jar has a ‘safety pop up button’ this will be sucked down by the vacuum, popping up again when the jar is opened.