Champagne Apple Sauce Recipes

1. Boil 3/4 cup Champagne or sparkling white wine in a saucepan for 1 minute.

2. Add 4 green apples, peeled, cored and chopped, and 1/2 tsp finely grated lemon rind.

3. Cover and simmer until the apple is tender.

4. Stir in 1 tbsp finely chopped fresh thyme and leave to cool for 5 minutes.

5. Puree the apple mixture in a food processor, then gradually add 45g chopped butter, processing after each addition.

6. Season to taste with salt and freshly ground black pepper and serve warm.

7. Traditionally served with roast pork.

Makes 2 cups (500ml)

#Ads - Get the above cooking ingredients here at discounted price