Apple Sauce with a Kick!

It is customary to eat apple sauce with pork, or goose, or any other fatty meat, the principle is that the acidity of the apples will help in the digestion of the fat. I don't actually like sweet and sour, so I came up with this fiery apply sauce as an alternative - and to be honest it was born of a abhorrence of waste, what to do with my bowl of tired apples?  And while I am at it, what about all those packets of soy sauce in the pantry, we always get way more than we need when we have Chinese take out.

This apple sauce goes really well with grilled pork chops or roast pork loin.

What you need:





1 pound of chopped apples (they don't have to be tired)
1 clove of garlic
One third teaspoon turmeric
One quarter teaspoon cayenne pepper (less if you don't like too much heat)
One third teaspoon lemon herb mix
1 teaspoon splenda brown sugar (or two teaspoons raw brown sugar)
1 teaspoons butter (I use Fleischmann's olive oil spread)
1 sachet of soy sauce  = 1 tablespoon
1 cup white wine

Method:

melt the butter
add crushed garlic and brown sugar
stir
add chopped apples, turmeric, cayenne, lemon herb
stir well
add wine & soy sauce
bring to a boil and boil for 5 minutes
turn down and simmer for 15 minutes
bring back to a boil and boil for 5 minutes to reduce the liquid
blend
makes approximately 1 cup of fiery apple sauce
use or freeze

ready for the freezer