This recipe is designed to be a savoury dish and eaten with pulled pork or sausages - served in buns or on the side or with a crisp belly of pork for Sunday lunch.
The Spiced Mulled Sauce in this recipe is very versatile and can also be used served with ice-cream or as a sauce for your favourite fruit pudding. You will see it used in a number of our recipes.
Serves 4 - 6
2tsp Cornflour mixed to a paste with a little cold water
Knob of butter
Salt & Black Pepper
3 firm apples - quarter and core apples and cut into chunky wedges (I use Cox as it's one of the amazing productive trees in our orchard)
Make the Spiced Mulled Sauce first. Pour the Makers & Merchants Mulled Cider Syrup into a saucepan. You can add a splash of alcohol at this stage if you wish. Bring to the boil and simmer gently for a couple of minutes. Stir in the cornflour paste and continue to simmer stirring until thickened. Set aside.
In a separate heavy bottomed pan melt the butter. Add the quartered apples and season with the salt and black pepper. Cook the apples for 5 minutes, turning them gently every now and again, until the apples start to brown.
Add the Spiced Mulled Sauce and cook on a low heat, gently turning the apples in the sauce, until golden. Approx 3 - 5 minutes.
Perfect with your bonfire bangers!