Spicy Apple Sauce with Calvados: Recipe
This Spicy Apple Sauce with Calvados recipe goes so well with Pork, Chicken, Goose and Duck, and can be served hot or cold. Use a spoonful in casseroles or gravies to give it a sweet and spicy lift. The apples that I used are the Pink Lady variety, and the flesh is pink, hence the pink sauce in the photograph of the Spicy Apple Sauce with Calvados.
The Spicy Apple Sauce with Calvados can be thoroughly cooled, put in freezer containers or bags then frozen for up to 6 months.
I have adapted Erin's recipe to suit British and American measurements.
- 2 lbs / 1 kg apples - all the same, or a mixture - peeled, cored and cut into even sized chunks.
- 6 fl ozs / 3/4 cup water
- 1/2 Lemon - zest and juice
- 3 ozs/90g sugar
- 1 tsp Chinese Five-Spice powder (or Cinnamon or Nutmeg if preferred)
- Pinch of Sea Salt
- 3 fl oz Calvados
- If preserving in bottles or kilner jars, have these already sterilised and waiting.
- Peel, core and cut the apples into roughly even-sized chunks and add to a large saucepan. Add the zest and juice of half a lemon.
- Add the water and place on a medium heat, and add sugar to the pan, stirring frequently until the apples are soft, approximately 20 minutes. Don't let the pan get too hot, or the apples will catch and burn.
- Turn the heat down, and mash the apples with a potato masher until the mixture is as smooth or rough as you like. (The masher really works well).
- Stir in the Chinese Five-Spice powder, sea salt and Calvados. Taste, and add more sugar if it is not sweet enough for you.
- Stir frequently to prevent catching, then raise the heat to medium-high and bring to the boil for one minute, then remove from the heat.
- If bottling, place warmed sauce into bottles and close lids. Store in a dark, cool place for up to a year - once opened, keep in the fridge.
Preparation time: 15 minutes chopping
Cooking Time: 30 minutes