Marcus Wareing's Bramley Apple Cider Sauce

Marcus Wareing runs London’s two Michelin-starred restaurant, Marcus Wareing at The Berkeley. Well-known for his modern, innovative cuisine, which has singled him out as one of the most sought-after chefs in Britain, Marcus has published a number of cook books. He also prepared a special dessert for the Queen’s birthday celebrations on BBC2’s The Great British Menu in 2006.

	Preparation time: 10 minutes
	Cooking time: 25-30 minutes
	Serves: 1 large jar's worth

Ingredients

6 medium Bramley apples, peeled, cored and diced

80g fresh root ginger, peeled and finely grated

100g golden raisins

1 (550ml) can apple cider

1 medium onion, peeled and finely chopped

2 cinnamon sticks

Juice of 1 lemon

100g caster or granulated sugar

200ml cider vinegar

½ teaspoon table salt

1 nutmeg

¼ bunch thyme, leaves picked

Place half of the cider into a small saucepan with the raisins.
Simmer gently over a moderate heat until the raisins are very plump (approximately 15-20 minutes).
Add all remaining ingredients to a medium saucepan cook gently until the apples are soft.
Blend together until smooth then grate the nutmeg liberally over the top and mix well.
Store in an airtight jar in the fridge for up to one month.

PDF version of recipe