Don’t you just love apple sauce with pork? Hot with the roast, or cold with the sandwich – mmm!
Apples seem to go well with pork because they go well with the pig when he was alive. Orchards always used to have pigs wandering around them, rootling around for fallen apples. Maybe that’s why they complement each other so well on the plate.
This is one of those things I can’t eat out of a jar. I don’t know what it is, but they are always too sweet for my taste buds. They also seem to taste a bit preserved? Maybe they have to be – apples just know how to go brown in an instant. (Any biochemists reading? It’s an oxidation process, isn’t it? Shikimic Acid pathway? 30 years since I wrote that!) That’s why you see the word ‘antioxidant’ on labels. Vitamin C is the most commonly used, I think?
Anyway, if you have nothing else to hand, then add some bits to your jar. Lemon juice adds freshness and reduces the oversweetness. A pinch of mustard does the same. Grated nutmeg adds extra zing.
Or you could just add all these and more to your own apple. Bramley’s are the only ones to use. Chop them into cubes about the size of a sugar cube. You need one apple (you did peel it first) for every 6 people. Put in a saucepan with a dessertspoonful of lemon juice, two teaspoons of sugar a small splash (dessertspoonful) of water or white wine or cider, grated nutmeg, grated lemon rind, a teaspoon of honey, cinnamon and a clove or two if you like them. It only takes about 5 minutes before you can mash it up a little with a potato masher (works really well) but leave some substance – you don’t want a complete puree. Just enjoy!