Since the red cabbage was such a hit… I have another side dish here that goes nicely with pork. It’s a cranberry applesauce made with mead. It’s a ferments wine with honey not grape as its base. Mead was enjoyed by the Four Kings of Ireland in the middle ages after having been introduced by monks. If you can’t enjoy alcohol delivered by monks, well…
There must be something sacrilegious about you.
Here’s what you’ll need:
- 4 Granny Smith apples
- 4 oz cranberries
- ½ cup Bunratty Mead
- ½ cup sugar
- ¼ cup water
Peel, core, chop the apples and toss in a pot with cranberries, mead, and water. Cook this till the apples are soft and the cranberries have popped. Add the sugar and grab the old fashioned potato masher. Now, some people would have you take this mixture and put it in a blender, or food processor, but I think that this apple sauce works best if you mash it by hand so that the final sauce is not overly processed. It should be more farm house, not warehouse.
This makes a nice side to roast pork… or did I mention that before… I don’t recall, must be this nice mug of warm mead. Did I mention that mead is best served warm? Oh well, that’s another recipe…