Savoury Fruit Sauces


All sorts of fruits can be used to make enhancing sauces for serving with pork, ham, duck, goose and game, and gooseberry sauce is traditionally served with mackerel.

Either simply stew the fruit with a little sugar until soft and thick, or sharpen it with vinegar or lemon juice as a little acidity cuts the fattier meat. I prefer apple sauce to be cooked until mushy, but not smoothly pureed. If you like, stir in 1 heaped tablespoon Greek yogurt before the sauce cools.

  • To make apple sauce, put 500 g (1 lb) peeled and sliced cooking apples in a saucepan with 25 g (1 oz) caster sugar and 2 tablespoons lemon juice. Cook, stirring, until mushy. Remove the pan from the heat and leave the sauce to cool.

  • Pesto, a traditional Italian sauce for pasta, is made with fresh basil, olive oil and toasted pine kernels.