Sauce can ennoble a dish, or it can destroy it. This sauce is unusual, unusual in taste, ideal for meat sausages, sausages, sausages, etc. We really liked it, and I invite you to try it!
Take Apple puree ready, but without sugar, or make it yourself - the puree is not liquid.
Peel the Apple and cut it into small cubes.
In a preheated frying pan or saucepan with a thick bottom, add sugar, do not stir, and caramelize on a low heat until light brown.
Gently pour in the vinegar, add the Apple and mix, cook for 2 minutes.
Remove from heat.
Add mustard, salt, pepper, applesauce, and chopped parsley leaves.
Mix well, adjust for salt and pepper.
Cool and refrigerate for at least 2 hours.
