Recipe No 617 sauce Original 2014 Adapted 2016

Apple sauce, microwaved

We love a bit of apple sauce with our pork. Who doesn’t? Those atrocious commercially-made sauces are cloying and artificially sweet. There’s no need to bother with those, though, when it is just as quick to make your own with significantly better results. This recipe is simplicity at its best.

This recipe makes for a great template into which you can add your own flavourings such as cinnamon and nutmeg. We think a squeeze of lemon works well or you could opt for a modernist approach using citric acid.

Adapted from Voltaggio Brothers

Time

Prep:

Total:

Difficulty
very easy
Yield
8 serves • 1200 g
Special equipment
microwave
Specialist ingredients
citric acid
Metric Imperial

Processes

  • Apple, green; peeled, cored and quartered (1 regular)
    120 g
  • Apple, red; peeled, cored and quartered (1 regular)
    120 g
  1. 01
    Slice thinly.
  2. 02
    Place in a microwave-safe bowl. The bowl should not be more than two-thirds full.
  3. 03
    Wrap tightly with plastic film. Tuck the excess under the bowl so it is wrapped tightly.
  4. 04
    Microwave on high for . The pieces should be very soft. Cook for an additional if required.
  5. 05
    Break the plastic wrap to carefully release steam and transfer apples to a blender.
  6. 06
    Blend to a smooth puree, about .

  • Lemon, juice
    to taste
  • Cinnamon
    to taste
  • Nutmeg
    to taste
  1. 07
    Add to blender and mix on low until just combined.

Notes

Some research indicates microwaves destroy vitamins in fruit and vegetables. If you are looking for a healthier approach and have the time, vacuum seal your unsliced apple quarters with ⅛ tsp of lemon juice and cook sous vide at 88°C / 190°F for .

Food pairings

Pork belly

Categorisation

Category
sauce sauce for meat
Meal
component
Cuisine
american british international
Diet
fruitarian omnivorous
Tags
apple microwave modernist sauce test