Beerenberg Apple Sauce 160g

Beerenberg apple sauce is the jar we reach for with roast pork. It's made from Aussie apples on the maker's farm in the Adelaide Hills, mild and unspiced, with apple making up 95% of the ingredients. It's also gluten free and vegan, according to the label.

Pair it with a Scottsdale pork loin roast. Dry the skin completely, then rub with fine salt and oil. Blast at 220°C for 20 minutes to blister the crackling, then drop to 180°C for 25 to 30 minutes per 500g until the core hits 71°C. Rest 10 minutes uncovered so the crackling stays crunchy. Spoon the sauce alongside, or have it with chops from our pork range. Refrigerate after opening and use within 2 weeks.