Apple Ketchup

If you’ve only ever had premade, shop bought apple sauce then believe me, the difference is well worth the effort. If you’re going to the trouble of roasting a big, tasty pork joint, it seems almost criminal to not make your own, you’ll not find anything like this in a jar…

[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] 350g apples, peeled and cored (about 4) [/icon_list_item] [icon_list_item type=”check”] 150g caster sugar [/icon_list_item] [icon_list_item type=”check”] 150ml cider vinegar [/icon_list_item] [icon_list_item type=”check”] 1 vanilla pod [/icon_list_item] [icon_list_item type=”check”] Juice of half a lemon (about 1 tblsp) [/icon_list_item] [icon_list_item type=”check”] Shot of bourbon[/icon_list_item] [/icon_list] [/alert]

Method

1. Chuck it all in a pan and simmer on a low heat for half hour until mushy
2. Remove the vanilla pod and drain the liquid into a jug
3. Either stir and crush with a fork or a masher if you like lumps, or blitz with a whizzer for a beautiful silky smooth ketchup
4. Gradually re-add the liquid while mashing/blitzing until you get the consistency you’re after – something akin to thick wallpaper paste!

[alert type=”info” close=”false” heading=”Consider this…”] [icon_list] [icon_list_item type=”lightbulb-o”] The final flavour will be heavily influenced by the type of apple you use. Good, sharp Granny Smiths are the benchmark above and need this much sugar, sweeter apples may need a downward adjustment.[/icon_list_item] [icon_list_item type=”lightbulb-o”] Add the bourbon after cooking if you want a more boozy sauce![/icon_list_item] [/icon_list] [/alert]