Apple sauce
By preparing apple sauce yourself, you have full control over the taste and structure and can adapt the recipe according to its purpose.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
2 |
kg |
apples, e.g. Goudreinet |
|
3 |
dl |
boiling water |
|
100 |
g |
sugar |
Preparation method
- Peel the apples, cut into quarters, remove the core and chop into pieces.
- Place them in cold water before use to prevent discolouration.
- Place the chopped apple with the sugar in a large pan.
- Add the boiling water and quickly bring to the boil. This minimises the risk of discolouration.
- Boil the apples until they break up, stirring occasionally. If the apples start to scorch, add extra water.
- Depending on the required texture, you can make the apple sauce very fine or leave it coarser.
- If desired, add cinnamon to taste. Set to cool.
Serving suggestions
- As a side dish with game and poultry.
- You can also vary the sauce by adding flavour enhancers. Cinnamon is a classic ingredient in Dutch cuisine but you could also use star anise, cardamom, saffron, pink pepper or caraway seed.
- If you add apple cider instead of water and leave out the sugar, the apple sauce would make a fantastic accompaniment to freshwater fish such as pike perch.