I think apple sauce is one of the easiest recipes in the world. Honestly. And then I really have to ask myself why I always bought it.
It tastes great with quark, for pancakes or simply eaten on its own. I always make an apple horseradish sauce with boiled fillet, and apple sauce has to go in there. And the homemade one is simply so much better than the store one bought one from the jar.
Apple sauce with cinnamon or without?
I make it without cinnamon because I also use it for my apple horseradish sauce. However, when I make it for pancakes, I like to add some cinnamon. Or vanilla sugar or tonka beans…
I really would like to tell you more about the shelf life of it, and according to some recipes it should easily last 3-4 months in the pantry. But it never lasts more than a few days in our household, because it’s so delicious! 🙂 But to keep it for 3-4 months, please fill the purée into clean screw-top jars while still hot, then seal them airtight and put them in the pantry. That should do the trick.
Which apples are actually suitable for this?
Acidic apples like Braeburn or Boskoop work best. Or just like at my house, the old ones need to go… So instead of going to the bin, they have to go somewhere 🙂
How do you like your apple sauce best?
Homemade is best!simple
- 15 minutes
- 20 minutes
- 35 minutes
|100 ml||apple juice|
Steps of preparation
- Wash, peel and quarter the apples.
- Remove core.
- Cut apples into small pieces.
- Put the apple juice and apples in a saucepan with the sugar
- Cook for about 15-20 minutes with the lid on – depending on the size of the apple pieces
- Purée with a hand blender and enjoy