Table of Contents
- Apple and Date Sauce: Sweet by Day, Savoury by Night – and Vice Versa
- Apples Blended with Rich Caramelesque Medjool Dates
- Apple Date Sauce – Sweet Serving Suggestions
- Apple Date Sauce – Savoury Serving Suggestions
- Recipe: Sweet and Savoury Apple Date Sauce
Apple and Date Sauce: Sweet by Day, Savoury by Night – and Vice Versa
Who doesn’t love a versatile sauce — one that satisfies a sweet craving and also complements savoury dishes? This Sweet and Savoury Apple Date Sauce is the perfect supporting act to any main ingredient it’s paired with, while still shining on its own.
Apples Blended with Rich Caramelesque Medjool Dates
This posh sauce combines apples, Medjool dates, ginger, and a touch of butter for an almost caramel-tasting effect. Oven-roasting the apples until they’re golden starts the caramelisation which, when paired with Medjool dates, becomes like a sweet savoury fruit fudge. Ginger adds a refreshing kick sea salt flakes the final salty tang.
Apple Date Sauce – Sweet Serving Suggestions
- Use as an alternative to stewed fruit or jam
- Great as a topping for oatmeal, porridge, granola and yoghurt
- Mix with mascarpone and serve with pancakes, waffles or French toast
- Layer into deserts and trifles
- Serve with ice cream
Apple Date Sauce – Savoury Serving Suggestions
- As a sauce for almost any pork dish, including roast pork, pulled pork and pork belly
- Spread into toasted smoked bacon sandwiches
- Serve with black pudding and sausages
- Substitute for quince or chutney on a cheese platter
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Recipe: Sweet and Savoury Apple Date Sauce
Sweet and Savoury Apple Date Sauce
A thick, caramel-like sauce made from roasted apples, Medjool dates and ginger, used as a condiment on both sweet and savoury dishes.
Ingredients
- 3 apples
- 1 tbsp butter
- 150g Meedjool dates
- 2 tsp freshly grated ginger
- 150 – 200ml date liquid
- 2 tsp apple cider vinegar
- Good pinch sea salt flakes
Instructions
- Heat oven to 200°C.
- Chop the apples and discard the core. Heat 1 tbsp butter in a small frying pan and when melted, toss in the apple cubes to coat.
- Roast for 25-30 minutes or until sticky and nicely browned/caramelised on the outside. They should still be soft and juicy inside.
- While the apples are roasting, soak the Meedjool dates in boiling water for 10 minutes. Drain the dates and keep the soaking water. Remove the seeds from the dates and chop them roughly to make them easier to blend.
- Place the roasted apples, dates, ginger, salt and vinegar in a blender. Add 150ml of the reserved date soaking water and blend until smooth. If your sauce is too thick, add splashes of date water until the right consistency is achieved and the sauce blends to a thick, smooth consistency. This is a thick, jam-like sauce, not a runny one, so don't add too much and you won't be able to go back!
- Transfer to a jar and keep in the fridge until needed. Will keep for up to 1 week.
