This is a versatile sauce, equally delicious with yoghurt and granola for breakfast as it is with succulent pork or duck. Make a large batch if you have a glut of apples and freeze in small tubs.
Makes 7 portions
8 Apples, cored, peeled and chopped
1 cinnamon stick
1 star anise
3 tbsp raisins
Cook all the ingredients in a heavy bottomed pan for 20 – 25 minutes, stirring every now and then so it doesn’t stick on the bottom. Remove the cinnamon and star anise and store in an airtight container in the fridge for 3-4 days or freeze in small portions.