Apple sauce was once a food prepared for winter, since it keeps well. It originated in medieval times, when the possibilities to preserve food were limited. Apples were cooked with sugar or honey into a puree and put into jars. The high levels of sugar prevented microbes from growing and the apple sauce could be eaten when the apple season was long gone.
The Dutch like apple sauce with their fries. The classic combo would be “kip patat en appelmoes”, or chicken, fries and apple sauce, which is mostly eaten by children. The best part is that it’s very easy to make and it only takes about half an hour of your time.
- 1 kg cooking appels
- splash of lemon juice
- 100 ml water
- 1 vanilla pod
- 100 gr sugar (to taste)
- pinch of cinnamon (optional)
Prepare a bowl of cold water with a big splash of lemon juice. Peel and core the apples, then cut them in small pieces and place them in the lemon water to prevent browning while you cut the rest.
Take about 100ml of the lemonwater and drain the apples. Place the apples with the lemonwater in a pot, cut the vanilla pod in half and add the seeds and the pod to the apples. Put the lid on and cook on medium heat for about 15 minutes. Stir occasionally.
Remove the vanilla pod and use a (hand)blender or foodprocessor to mash the apples into apple sauce. If you want smooth apple sauce, you can press it through a sieve.
Now it’s time to add the sugar. This depends on the acidity of the apples and to your personal taste, of course. I used about 70 grams. You can also add a pinch of cinnamon to give it that extra kick. Sterilise a jar by rinsing it with boiling water and add the hot apple sauce. Screw on the lid and put the jar upside down while it cools. The applesauce can be kept for three weeks in the fridge.