A great way to enjoy the apples a bit differently and with many different combinations is the apple sauce. The preparation is fairly easy, it only takes an hour and many apples.
Applesauce is eaten mainly as a dessert, for example with pancakes and rice pudding. In Germany it also serves as a side dish to salty meals such as potato pancakes.
Homemade Apple sauce Recipe
» Serves: 5 jars (each 500 ml)
» Time: 60 minutes
- 2,3 kg apples
- 210 g sugar
- 3 pinches of cinnamon
- 3 lemons (ideally bio)
- 250 ml sparkling wine
- 750 ml water
- 5 sterilized preserving jars
- Start with the lemon. Rub half of the zest finely and squeeze out all the juice. Now come the apples: quarter the peeled apples and cut out the core boxes. Afterwards, cut the apples into small pieces.
- Boil 750 ml of water with 180 g of sugar and the champagne. The mixture should boil bubbling about 5 minutes. Turn down the heat and mix the apple pieces under the sugar syrup. Cover the pot with a lid and cook the mixture for about 15 – 20 minutes until the apples start falling apart.
- Mix everything in a blender and add 30 g sugar (the remaining amount) and cinnamon. Boil the applesauce again and fill it while still hot into the sterilized glasses.
- Do you have no sparkling wine at your place? Try apple cider or apple juice instead.
- The best way to sterilise the glasses is at 100 ° C in the oven. Simply heat the glasses and lids for 10 minutes in the oven. Beware – the rubber bands are happier in a hot water bath, otherwise they could get deformed. It is also important to ensure that the glasses, lids and the rubber parts are only touched with a pair of pliers and dried on a freshly washed and ironed kitchen towel.
- Apfelmus is matching perfectly with Kaiserschmarren or Rösti, but also fish and meat is doing great with it. Try it!