This is great to use with fatty meats such as pork and duck or in desserts. Try and get Bramley apples to make it. They’re incredibly tart which works well flavour-wise and they break down to a beautiful thick puree.
5 Bramley apples
75g demerara sugar
dash of water
lemon juice to taste
2 pinches cinnamon
Peel, core and slice the apples.
Melt the butter in a pan over medium-low heat. Add the apples, sugar and water and cook gently until the apples are soft and pureed.
Stir in the cinnamon and lemon juice, then transfer to a sterilised jar. Allow to cool before serving.