Applesauce
40 min
total
4
people
187
calories per serving
Ingredients
4 people
- 1,000 gMalus domestica Borkhausen Gala (peeled and cubed)
- 50 gBrown sugar
- 1 tspCinnamon powder
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 100 mlMineral water
Method
A sauce where apple chunks melt and break down under the spoon. Cinnamon fills the air while the juice reduces into a light, glossy syrup.
- 1
Peel the apples, remove the cores, and cut them into even 2 cm cubes.
- 2
Place the apples in a sauté pan with the brown sugar, cinnamon, and lemon juice. Pour in the mineral water.
- 3
Cook covered over medium heat. When the apples become translucent and mash without resistance under a fork, they are done.
- 4
Roughly mash with a potato masher to keep some texture or whisk for a smoother consistency.
Frequently asked questions
How do you get this dish right?
- Do not blend the apples in a food processor; use a whisk or fork to keep those small melting chunks that make the recipe so charming.
- If the apples are very tart, adjust the sugar amount at the end of cooking.
How long does this dish keep?
Keep for 5 days in the fridge in a sealed jar or 3 months in the freezer.
4.3
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