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.
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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.