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. 

Apple sauce

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apples, e.g. Goudreinet



boiling water




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.

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