Homemade applesauce? You’ll be surprised how easy it is. This quick German Applesauce (Apfelmus) will surely become your go-to applesauce recipe! Serve it with your favorite pancakes this weekend!
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This got me hooked when we were living in Frankfurt.
Granted, the ones that are sold in the supermarkets are quite good. But I feel that I can control both the tanginess and the sweetness when I make my own applesauce at home.
It all depends on the types (and combination) of apples that I use (and that I’m in the mood for). 😉
HOW TO MAKE APPLESAUCE
WHAT TYPE OF APPLE IS BEST FOR MAKING APFELMUS?
Personally, I find that a mix of different types of apples yield the best flavor.
I’ve never liked my applesauce to be sweet – I prefer it to be tart and tangy. So, I always use more green apples than red ones.
If you want to keep some chunks in your applesauce, then make sure you use those firm and crispy ones like Fuji or Red Delicious apples.
CAN I ADD LIQUOR OR OTHER SPICES TO THIS APPLESAUCE RECIPE?
I tend to do this during Christmas and New Year holidays. So far, I’ve tried adding rum or marsala (I know, I know, these are not German – but it’s the holidays!), and the result has been pretty good. 😀
However, if you are serving it to kids, better stick to vanilla extract.
HOW LONG DOES HOMEMADE APPLESAUCE LAST?
I’ve never kept them for more than a week – refrigerated, of course.
I know it can be stored longer in the freezer, but I’d rather make a new batch since it’s so easy anyway.
IS APPLE PUREE THE SAME AS APPLESAUCE?
They are made exactly the same way, that’s for sure.
However, you don’t have to puree your applesauce until its smooth. You can leave chunks or bits of apple if that’s what you prefer.
TIPS ON HOW TO MAKE APPLESAUCE:
- Chop the apples in uniform, small bits to cook them at the same time
- Adjust the seasoning while cooking the apples, especially if you’re adding other powdered spices
- Make sure the cooked apples have cooled down before you place it on a food processor or blender to start pureeing
HOW TO SERVE APFELMUS?
With pancakes! Or sometimes with sugar coated donuts… or simply with a piece of toast.
But it’s not just for desserts, I’ve seen it served with boiled beef as well – although they did add some horseradish on the applesauce.
Still, this is just the base flavor. If you like to have a bit of kick, add some grated ginger or if you want more fruity flavors, add some other fruit like pear.
The possibilities are endless!
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IF YOU’RE LOOKING FOR MORE IDEAS TO COOK WITH FRUITS, YOU MIGHT LIKE THESE POSTS –
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- French Orange and Almond Flourless Cake
- Swedish Apple Crumble
- Mascarpone and Dried Apricot Tart
- Gorgonzola, Figs & Walnut Triangles
How to Make German Applesauce (Apfelmus)
- 1 kg apples
- 3 tbsp lemon juice
- 1/3 cup sugar
- 1/2 stick cinnamon
- Place chopped apples in a medium-sized saucepan. Add lemon juice, sugar, cinnamon stick and 5 tbsp water. Mix to combine. Cover with a lid and bring to a boil.
- Lower the heat and continue cooking until apples turned soft. Mix occasionally. This normally takes 15 to 20 minutes.
- Remove cinnamon stick and take saucepan off the heat. Set aside to cool down.
- Serve or place in sterilized jars for later use.
- Cut the apples in almost uniform size to ensure they all cook at the same time.
- This makes about two cups of applesauce.