STICKY SAUCE

Ingredients

• 1 medium green apple, peeled, cored and diced
• 240 ml (8.1 fl oz) low sodium tamari
• 120 ml (4 fl oz) apple cider vinegar
• 120 ml (4 fl oz) water
• 3 slices ginger
• 1 lime, zested and juiced

Method

1. Place the apple in a small pot and add enough water to cover half the apple. Bring to the boil and cook for 10 minutes or until the apple is soft and the water has evaporated.
2. Place the apple in a small food processor and blend until smooth. Remove the mixture from the processor and put it into a medium-sized pot.
3. Add the tamari, apple cider vinegar, water, ginger, lime zest and lime juice to the blended apple and whisk well to combine.
4. Bring the sauce to a boil and then reduce it down to a rapid simmer and cook for 10-15 minutes or until the sauce has reduced down by 1⁄2 (around 240ml) and has become sticky and syrupy (not thick). Don’t reduce the sauce too much as the sauce will become too salty! If this happens, add a bit of water to revive it.
5. Cool the sauce for about two hours before storing it in a sanitised jar. You can store the jar in the refrigerator for up to 2 months.