John Myers
Dessert: Winter Apple Sauce
The perfect dessert: winter apple sauce recipe with a picture and simple step-by-step instructions.
- 1,5 kg Holstein Cox
- 50 g Sugar
- 100 ml Water
- 1 Cinnamon stick
- 2 Star anise
- 5 Cloves
- 0,5 tsp Ground vanilla pod
- 1 tsp Mulled wine spiced tea sugar
- The first thing I do is make my mulled wine spice sugar, I always need a little more of it, because I need it more often, also for my apple jam ‘Winterzauber’. For this I take 2 tablespoons of mulled wine tea (fruit tea mixture with mulled wine spices) and 2 tablespoons of sugar and grind them finely in the blitz chopper. Well sealed, this sugar can be stored for at least 6 months.
- Wash, peel, quarter and core apples. To dice. Put the water and sugar (Holsteiner Cox is a very sour apple) in a saucepan. Add vanilla and spiced sugar. Put the cinnamon stick, star anise and cloves in a tea filter bag (can be removed more easily afterwards) and knot.
- Bring the apples to the boil while stirring, then put the lid on the pan and let the apples disintegrate over a low heat. With the Cox this takes about 10 minutes. Remove the spice bag and use the potato masher to crush the last pieces. Season again to taste, add sugar if necessary and then pour into prepared glasses. Seal and turn upside down for 5 minutes.
- This winter applesauce tastes good with vanilla ice cream or just with a little whipped cream and is really something different thanks to the combination of spices.
- TIP 5: If you like, you can also add some grated ginger. (I had used my last for the mustard pickles, so this time without)
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