Authentic Apfelmus (German Apple Sauce)

This is a recipe for Apfelmus - the German Apple Sauce that is a delicious condiment for many German dishes such as potato pancakes, pfannkuchen, rice pudding and pork.

Course Side Dish

Cuisine German

Prep Time 20

Cook Time 20

Servings people

Calories 83kcal

Ingredients

1 kg apples 35 oz or 2.2 pounds
100 ml water 3.3 fl oz.
3 teaspoon vanilla extract can be substituted with 1 vanilla pod. Scratch out the pulp and add it to the apples.
2 tablespoon sugar - this can be scaled up. The sweetness will depend on the type of apples you are using and how ripe they are.
1 cinnamon stick can be substituted with ½ teaspoon ground cinnamon powder
2 tablespoon lemon juice

Metric - US Customary

Instructions

Prepare by peeling, and coring the apple. Quarter and slice into roughly 2 cm chunks.
1 kg apples
Place all apples with the water, vanilla extract, sugar cinnamo,n and lemon juice in the pot and bring to boil on low to medium heat for approx 15-20 minutes.
3 teaspoon vanilla extract, 2 tablespoon sugar, 1 cinnamon stick, 2 tablespoon lemon juice, 100 ml water
Stir occasionally to avoid the bottom of the pan from burning. Once the apples have softened and fallen apart remove the cinnamon stick and vanilla beans (if using).
You can use a potato masher or a immersion blender to puree the apple sauce to the desired consistency.
Leave to cool or serve immediately.

To cook in a crock pot

Place all ingredients into the cooker and set the cooker on high. Leave to boil for approx 4 hours. There is no need to stir the apples, as they cook slowly and the bottom does not burn.

To cook in a pressure cooker

Place all ingredients into the pressure cooker, and cook for 5 minutes with high pressure.

Notes

How to store:

Once the apple sauce has cooled down to room temperature, store it in an airtight container and place it in the fridge for up to three days.

How to make canned apple sauce

If you have decided to prepare the compote in larger quantities you may store them in jars, but you will need to sterilize the jars first. Remove all the labels and place them and the lid separately in a saucepan with boiling water. The apple sauce has to be poured into the glass while still hot. Then screw the lid on and place it upside down. The hot air inside will retract and make the jar airtight. Don't forget to label the glasses with the month and year you made them.

Store the jars in a cool, dry place. They do not need to be stored in the fridge. They should last up to a year.

Freezing instructions

Freeze them either in freezer bags or airtight plastic containers. If you want to freeze them in glass jars, then only fill them ¾. Liquid expands when frozen and if there is not enough space the glass might burst. It is always a good idea to sterilize the glasses by placing them in boiling water before filling them up.

Another idea is to pour the Apfelmus into the jar and only lightly screw on the lid. Once it is frozen you can tighten the lid.

Nutrition