Apple & Cider Purée

Name: Apple & Cider Purée
Yield: Approximately 650 g
Ingredients: 800 g Tart apples, peeled, cored, diced; 120 ml Dry cider; 20 g Butter; 10 ml Lemon juice; 1 g Salt

Tart apples cooked with dry cider and finished with lemon, without added sugar.

Apple & Cider Purée prepared as described in the recipe

Tart apples cooked with dry cider and finished with lemon, without added sugar.

Approximately 650 g

Cook this

Ingredients

Batch

Tart apples, peeled, cored, diced800 g
Dry cider120 ml
Butter20 g
Lemon juice10 ml
Salt1 g

Method

Cook apples with cider, butter and salt in a covered pan for 15 to 20 minutes until collapsed.
Uncover and reduce excess liquid, stirring so it does not catch.
Blend, pass finely and finish with lemon.

Chef’s notes

A tart savoury fruit purée for pork or celeriac; no sugar is added.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk. Sulphites.

Last refined · October 2026