Champagne Apple Sauce



185ml ( ¾ cup) Champagne OR Sparkling Wine
4 Green Apples, peeled, cored and chopped
2.5ml ( ½t) Lemon Rind, finely grated
45g Cold Butter, cubed
15ml (1T) Lemon Thyme OR Thyme, finely chopped
15ml (1T) Huletts White Sugar


  1. Place the Champagne in a pan and boil for 1 minute. Add the apple, sugar and lemon rind, cover and simmer until apple is tender. Stir in the lemon thyme and leave to cool for 5 minutes.
  2. Transfer the mixture to a food processor and purée. Add the butter gradually, processing between additions. Season the sauce to taste with salt or pepper and serve warm or at room temperature.

Serving Suggestion: Serve with roast meat dishes such as turkey, chicken, pork and gammon.

Note: A non-alcoholic sparkling grape juice may be used instead of Champagne or sparkling wine.