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  • Writer's pictureJayne Avery

Apple and Lemon Verbena Sauce

Updated: Mar 5, 2021

This sauce has a piquant flavour that beautifully compliments pork.

I added sweet cecily to the recipe as my cooking apple crop  for some reason is more sour than in past years and I never add sugar to cooked apples – even in sweet dishes.

As well as counteracting some sourness sweet cecily also adds a very mild aniseed flavour which I love. If you don’t like aniseed and  you feel you need to sweeten your apples add a little honey to take the edge off the sourness.




1 large cooking apple about 12oz before peeling

12 young lemon verbena leaves

1 tbs lemon juice

4 tbs water

1 to 2 tbs fresh sweet cecily chopped (depending on how much you like aniseed favour)




  1. Peel and slice the apple

  2. Place it in a small saucepan  

  3. Add the lemon juice, water, lemon verbena and chopped Sweet Cecily

  4. Place the saucepan on a medium to high heat on the hob and bring to the boil

  5. Stir to mix ingredients

  6. Turn down the heat, cover and simmer for 10-15 minutes, the apples should have mushed down but still be quite moist

  7. Leave to cool to allow the flavours to mix and deepen.

  8. Spoon the sauce into a small serving dish.


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