saus apel

Name: saus apel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 3 g ala apples (, peeled, quartered, cored, and sliced thinly (Note 1)); 1/4 cup caster sugar / superfine sugar; 2 tbsp sherry vinegar; 50 g / 3 ½ tbsp unsalted butter; 1 pinch of salt

Recipe video above. This is a recipe for an Apple Sauce, one of the two sauces I chose to accompany a Slow-Roasted Crispy Pork Belly I also published today. What sets this sauce apart from your run-of-the-mill basic Apple Sauce recipes? Starting with a caramel rather than just mixing sugar into the

⏱ 25 min 🔨 Prep 10min 🔥 Cook 15min 📊 Medium 🍽 8 servings ⭐ 4.8 (23) 👁 10

Ingredients

8 servings

3 g ala apples (, peeled, quartered, cored, and sliced thinly (Note 1))
1/4 cup caster sugar / superfine sugar
2 tbsp sherry vinegar
50 g / 3 ½ tbsp unsalted butter
1 pinch of salt

Instructions

Place sugar in a medium saucepan over low heat. Shake pan to spread sugar. Leave for a few minutes until the edges start melting and turning golden, then swirl the pan to spread the caramel/sugar to encourage even melting (do not stir, sugar may crystallise).
Once the sugar is all melted, add apple and vinegar. Mix, and cook for 8 - 10 minutes, stirring occasionally, until the apple is completely soft.
Add the butter, stir it in until mostly melted. Blitz until smooth using a stick blender (tilt saucepan if needed to ensure head is completely submerged to avoid splattering).
Serve with: Slow-roasted crispy pork belly or any pork dishes. Also great for sweet applications – see in post for more ideas!

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