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Apple sauce is delicious with roast pork, ham or terrines but this simple purée can also be used in desserts. Cooking the apples sous vide gives a clean crisp flavour and prevents any catching or colouring that can happen in a saucepan.
Preheat the water bath to 80°C
Peel and core the apples and cut them into slices
Place the slices into a vacuum bag and seal under pressure
Place the bag in the preheated water bath to cook for 30 minutes
Remove the apples from the bag and transfer to a bowl. Blitz with a handheld blender until smooth
If not using immediately, cool over ice and cover with clingfilm, then store in the fridge until needed
For a sweetened purée, try adding sugar or honey to the bag before cooking. You could also add spices such as cinnamon or nutmeg before cooking for an autumnal flavour.
For a savoury version, add a little mustard or horseradish to taste when blending the sauce.