Waldorf Salad/1893-2012: Sultana Purée

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


For the Sultana Purée

  • 200 g sultanas
  • 400 ml juice from freshly-juiced granny smith apples


Cover the sultanas in the apple juice and bring to the boil. Simmer for 4 minutes then blitz to a very smooth purée. If the mix is too thick, loosen with a little apple juice. Season with a little salt if needed.