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…
- Chuck it all in a pan and simmer on a low heat for half hour until mushy
- Remove the vanilla pod and drain the liquid into a jug
- 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
- Gradually re-add the liquid while mashing/blitzing until you get the consistency you’re after – something akin to thick wallpaper paste!