For 4-6 4 large Bramley Cooking Apples 3 tbsp granulated or caster sugar 1 cinnamon stick The seeds from 10 cardamom pods (crush the pods gently with a rolling pin and the black seeds will be easy to remove) Peel, core and slice the apples into chunks. Put them in a saucepan with the sugar,…
For 4-6
4 large Bramley Cooking Apples
3 tbsp granulated or caster sugar
1 cinnamon stick
The seeds from 10 cardamom pods (crush the pods gently with a rolling pin and the black seeds will be easy to remove)
Peel, core and slice the apples into chunks. Put them in a saucepan with the sugar, cinnamon and cardamom seeds. Set the pan over very low heat with the lid on.
Leave to cook gently, stirring from time to time, until the apples have broken down into a puree. This will take 15 to 20 minutes.
Taste the sauce and add a little more sugar if you like but, ideally, it is better with the pork if it is not too sweet.
Remove the cinnamon stick and serve the sauce warm or at room temperature.
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