SHOPPING LIST: Cooking Skills: Sauces 1, Chapter 8 (Table Sauces and Relishes)

Cooking apples (Bramley), cranberries (fresh or frozen), fresh mint, malt vinegar or white wine vinegar, caster sugar, jarred horseradish (or a fresh root), double cream or crème fraîche, natural yogurt, red onions, orange, lemon, cinnamon stick, boiling water, flaked sea salt and clean jars with lids.

Apple sauce (6 portions)
[ ] 500 g cooking apples, peeled, cored and chopped
[ ] 2 tbsp water
[ ] 1 tbsp caster sugar, or to taste
[ ] 1 tsp lemon juice
[ ] 1 small knob of butter (optional)

Cranberry sauce (8 portions)
[ ] 300 g fresh or frozen cranberries
[ ] 100 g caster sugar
[ ] 100 ml orange juice
[ ] 1 strip of orange zest
[ ] 1 small cinnamon stick

Mint sauce (6 portions)
[ ] 1 large handful of fresh mint leaves (about 20 g)
[ ] 2 tsp caster sugar
[ ] 2 tbsp boiling water
[ ] 3 tbsp malt or white wine vinegar
[ ] 1 pinch flaked sea salt

A horseradish cream (6 portions)
[ ] 3 tbsp jarred horseradish, drained
[ ] 150 ml double cream
[ ] 1 tsp lemon juice
[ ] 1 tsp Dijon mustard
[ ] 1 pinch flaked sea salt
[ ] 1 pinch black pepper

A quick onion relish (6 portions)
[ ] 2 red onions, very thinly sliced
[ ] 100 ml cider or white wine vinegar
[ ] 2 tbsp caster sugar
[ ] 50 ml water
[ ] 1 pinch flaked sea salt
[ ] 1 bay leaf (optional)

For the experiments
[ ] Extra cooking apples
[ ] Sugar
[ ] A spare jar for the experiment