Apple sauce


4 large cooking apples
juice of 1 lemon
4 cloves
55g butter
½ teaspoon ground cinnamon


Peel and core the apples and roughly chop the apples. Place them in a saucepan with the lemon juice, cloves and cinnamon. Simmer until they are soft, around 10-15 minutes. Add a dash of water if necessary. Stir in the butter and mash to your desired consistency.


This elegant British dietary stalwart employs two of the classic flavour principles. Typically combined with pork, a fatty, obstructive difficult to digest meat, apple sauce is sour and aromatic. The sourness of the apple and lemon stimulates gall bladder secretion to cut through and disperse fat, which in its turn enables gut motility. Motility is further helped by the aromatic cloves and cinnamon, wonderfully soothing spices that stimulate appetite and secretion.


Apple sauce recipes vary throughout the land. Many do not include the cloves and cinnamon, but this reduces the scope of the sauce to stimulate digestion by removing its aromatic components.

Others like to add honey, or more often sugar. This however diminishes the sourness of the sauce. Since pork is particularly hard to digest the sourness counts, so add the sweetness to taste and be a bit brave! Otherwise, some types of apple are sweeter than others, a much healthier option.