This is a perfect sauce recipe to accompany a juicy bit of pork!

Apple Sage and Cider Sauce

1 large onion
1.5 kg cooking apples
150g granulated sugar
20 small sage leaves
375ml any flavour cider
knob of butter
splash of oil


Put the butter and oil together in a large pan, cook the onion until soft and translucent and then add the apples.
Cook for 5 minutes, add the cider, sugar and sage leaves and cook until the apples are really soft. Either sieve
the contents of the pan or use a food processor, blending until smooth. Bottle into warm sterilised bottles. Use
within 2 months or sterilise by the waterbath method to increase shelf life to one year. Great with rich meats.

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