Applesauce - the best recipe
Ingredients for the basic recipe (4 people)
- 2 kg apples
- 2 tablespoons sugar
- 250 ml apple juice
- lemon juice (a little)
- Cinnamon (to taste)
Prepare applesauce - step by step:
Peel the apples and then cut them into eighths. Remove the core.
Heat sugar in a pot until caramelized. Reduce heat, add apple slices and mix everything well so that the sugar comes off the bottom. Pour in apple juice and with the lid on, cook the apples down.
Once the apples are cooked until soft, use a masher or potato masher to turn them into a puree. If necessary, the puree can still be liquefied with a little apple juice. Finally, the applesauce is refined with lemon juice, cinnamon, and sugar.
Applesauce - the healthy fruit snack
An apple snack between meals provides vitamins and tastes wonderfully refreshing. But we like the cooked version just as much as fresh apples: homemade applesauce is reminiscent of childhood days when rice pudding with puree was still the favorite dish. Reason enough to rediscover the fruit snack and serve it as a side dish to many delicious dishes - we show you how!
Which apples are suitable?
Applesauce looks most appetizing when it has a nice yellow color. Therefore, with yellow apples, you do everything right. For example, we recommend the Golden Delicious or Boskoop apple varieties.
The right preparation of applesauce
The recipe for the puree is very simple: Before processing, the stem and core of the apples must be removed. Then they are cut into wedges and put into a pot together with lemon, water, and sugar. The apples cook until you can easily mash or crush them.
If you want the applesauce to gel, you should leave the skin of the apples on, as there are pectins underneath. In this case, the puree is pressed through a sieve after preparation so that the apple peel can be removed before bottling.
Preserving applesauce
The hot puree can be filled directly into preserving jars with rubber rings. If you want to be on the safe side, place the sealed jars in a water bath again and heat them to at least 80°C to kill all germs. To preserve the color, the preserving jars are cooled with lukewarm water immediately after heating. The puree will keep this way for about a year. Alternatively, you can also freeze the applesauce.
Applesauce: healthy and delicious!
Apples are true all-rounders - so it's no wonder that they also provide an absolute energy package when processed into puree: they contain many healthy nutrients that are responsible, among other things, for slowing down cell aging. Applesauce also improves digestion by providing the body with important fiber. Last but not least, applesauce has a satiating effect, which is especially beneficial when dieting.
The nutritional values of the fruit snack are quite low: applesauce has only 73 kcal, 0.24 g protein, 0.28 g fat, and 17 g carbohydrates per 100 grams. With its few calories, the slightly tart snack is, therefore, a perfect snack before cravings arise.
How can applesauce be refined?
Various ingredients can be added to applesauce to round out the flavor. At Christmas time, a preparation with cinnamon or a vanilla bean is very popular, but raisins or apricots also do very well!
Difference: applesauce and stewed apples
The difference between apple compote and apple puree is that the compote is not pureed and therefore the apple pieces are still present. In the trade you can also find apple puree: This is the unsweetened version, which contains only the pure fruit sugar.
Applesauce - a versatile side dish
Whether with waffles, rice pudding, steamed noodles, or as a dessert, such as in the recipe applesauce with poppy seed sauce and brittle - with its slightly sour taste, the puree can be enjoyed in many variations.