Apple Sauce

Apple Sauce

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Tips

  • 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!


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