in Dessert Recipes

applesauce

updated

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Ingredients for 6 servings:

  • 2 kg apples, peeled, pitted, cut into small pieces
  • 3 tbsp brown sugar
  • 1 tsp vanilla sugar
  • 3 pinch(s) ground cinnamon
  • 3 pinch(s) anise, ground
  • 200 ml apple juice
  • ½ bottle of rum flavoring

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a Christmas touch

Place the peeled, cored, and chopped apples in a saucepan with the sugar, cinnamon, and aniseed, and let it steep for about 10 minutes. Then add the apple juice and bring to a boil while stirring. Cook until the apples break down. Purée thoroughly using a hand blender or food mill. Finally, add the rum flavoring and mix well. It can be consumed immediately after it has cooled, or pour boiling hot into well-cleaned twist-off jars, seal, and turn upside down for 10 minutes to create a vacuum. Once the lid has tightened, the purée will keep for at least six months. We like to eat this applesauce with sauerbraten.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Caribbean Red

Apple muffins the way I like them