Recipes

Sweet & Savoury sauces

Champagne Apple Sauce

Ingredients 185 ml ( ¾ cup) Champagne OR Sparkling Wine 4 Green Apples, peeled, cored and chopped 2.5 ml ( ½ tsp) Lemon Rind, finely grated 45 g Cold Butter, cubed 15 ml (1 tbsp) Lemon Thyme OR Thyme, finely chopped 15 ml (1 tbsp) Huletts White Sugar

Method

1. Place the Champagne in a pan and boil for 1 minute. Add the apple, sugar and lemon rind, cover and simmer until apple is tender. Stir in the lemon thyme and leave to cool for 5 minutes.
2. Transfer the mixture to a food processor and purée. Add the butter gradually, processing between additions. Season the sauce to taste with salt or pepper and serve warm or at room temperature.

Serving Suggestion: Serve with roast meat dishes such as turkey, chicken, pork and gammon.

Note: A non-alcoholic sparkling grape juice may be used instead of Champagne or sparkling wine.