Crabapple and Red Wine Sauce

This sweet and sour sauce is a perfect accompaniment to chicken, turkey or pork.

Ingredients make 1 cup

20 g butter

1 minced onion (150g)

2 grated crabapples (200g)

250 ml red wine

20 ml apple cider vinegar

100 g crabapple jelly

¼ tsp ground black pepper

¼ tsp salt

1 tsp mixed herbs

500 ml chicken stock

1 tbls butter

Method

Place butter in a saucepan over medium heat and cook the onion and apple until soft while stirring approx. 10 minutes. Add red wine and vinegar bring to the boil and simmer until it is reduced to half the volume. Add the jelly and whisk until fully incorporated. Add seasoning and stock, bring to the boil and cook while stirring for approx. 5 minutes. Take the sauce of the heat and whisk the last tablespoon butter in until the sauce is smooth.

Note: The sauce can be placed in a food processor and blended to get a lump free sauce.