Apple sauce usually divides the table into two camps: some spoon it beside the meat, while others quietly finish it as dessert. Tart apples are perfectly happy in either role.
Method, step by step
- Dice the apple, cook it in spicy lemon water until just soft.
- Blend half of it, then pour it back into the chunky part. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Thicken with cream starch and boil for one minute.
- Flavored with sweet and sour mash, serve lukewarm. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Choose sour apples and leave some in chunks for a fresher texture.
- Adjust the sweetness and acidity gradually, because the flavors may become more muted when cooled.
- Cool thoroughly before serving, then stir or shake to bring the flavors together again.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
