Is easy to make and delicious, but I didn’t realize is how many variations of there are globally. So I have included it. Fresh applesauce is like drinking frozen orange juice your whole life, and then trying fresh squeezed juice for the first time. Also, it makes your home smell great. I spoke with Adam Reed, the local applesauce expert at my food club, and asked what other countries make interesting applesauce variations, and he gave me the following countries to research.
1. American: Cinnamon Applesauce
This recipe is quick and easy, but also tasty and healthy.
Most people add a little cinnamon, sugar, and lemon juice.
I tested three different variations of sugar, lemon juice, and cinnamon, and can report to you the one provided below had the most balanced flavors of the three.
The trick is to start out with small amounts of sugar (if using), cinnamon, and lemon juice, taste it and add more if you think it needs more.
The recipes, that look the most appealing to me are #7 and #8. I will make them, and update this when I get a chance.
2. German: Apfelmus:
- Smoother and sweeter than American applesauce.
- Those Germans have a sweet tooth. The recipes I looked at had about 1/3 more sugar than American applesauce. And they don’t do lumpy.They like it puréed fine.
Ingredients:
4 pounds of apples
6 tbsp lemon juice
2/3 cup sugar
1 pc cinnamon stick
3. French: Compote de Pommes:
- A chunky applesauce cooked with sugar and flavored with vanilla.
- May include a mix of apple varieties for complexity.
Ingredients:
4 pounds apples
1/2 cup water
2 tablespoon brown sugar
1/2 cup sugar
1 teaspoon pure vanilla extract
4 tablespoons butter, for richer compote (optional)
4. British: Bramley Apple Sauce
- Often served as a dessert component.
- Made from Bramley apples, known for their tartness.
- Often unsweetened or lightly sweetened.
- Can be served warm or cold.
Ingredients:
4 pounds apples
4 tablespoon water
2 teaspoon ground cinnamon
30 ml maple syrup
30 ml lemon juice
5. Dutch: Appelmoes:
- Similar to German Apfelmus, with variations in sweetness and texture.
- May include a touch of nutmeg for added warmth.
Ingredients:
4 pounds apples
2 Lemons
2 tbsp Sugar
*Optional 2 tsp Cinnamon
200 ml Water
6. Swedish: Äppelmos:
- Often sweetened with sugar or a touch of honey.
Ingredients:
4 pounds of apples
40 ml water
40-60 grams sugar
2 tsp cinnamon
2 pinch of ascorbic acid (optional)
7. Indian: Saucy Apple Chutney:
Now you can why Indian food tastes so good. The rest of the world uses sugar and lemon juice, and in India, they throw their whole spice cabinet at it. I am going to have to make this recipe. it looks interesting!
Ingredients:
4 pounds apples
4 tablespoons oil
2 teaspoon mustard seeds
4 small pieces cinnamon
4 small star anises
16 cloves
2 tablespoons ginger minced
4 teaspoons garam masala
4 teaspoons ground fennel
2 teaspoons red chili powder
1 teaspoon salt
1 cup jaggery or brown sugar
8 tablespoon golden raisins
8. Mexican: Salsa de Manzana:
Bourbon has serious potential. This is a another recipe I will have to make and get back to you on.
Ingredients
4 pounds of apples
2.5 tablespoons sunflower oil
2 cinnamon sticks
1 tablespoon honey
1 tablespoon maple syrup
Ground nutmeg to taste
90 ml Bourbon
25 ml lemon juice
1/2 teaspoonSalt
100 ml Water
9. Russian: Pastila:
With the egg whites it becomes cake-like.
4 pounds of apples
3 cup granulated sugar
8 egg whites large
2 cups powdered sugar for dusting
10. Japanese-Inspired Apple Jam:
Ingredients:
- 4 cups apples, peeled, cored, and finely chopped
- 1 cup granulated sugar
- 1 tablespoon yuzu juice (or substitute with lemon juice)
- 1 teaspoon grated ginger
- 1/2 teaspoon matcha powder (optional for a touch of green tea flavor)
Mistakes to avoid when making Applesauce
- Choosing the Wrong Apple Variety:
- Mistake: Using apples that are too sweet or not flavorful.
- Correction: Choose a mix of sweet and tart apples like Fuji, Gala, Honeycrisp, and Granny Smith, or a combination for a balanced flavor.
- Not Adjusting Sugar Levels:
- Mistake: Adding too much or too little sugar without tasting.
- Correction: Taste the applesauce during cooking and adjust the sugar gradually to achieve the desired sweetness. Keep in mind that some apples are naturally sweet.
- Not Peeling Apples: * Applesauce usually peels the apples, compote, usually leaves the peels on
- Mistake: Leaving the apple peels, resulting in a chunky and fibrous texture.
- Correction: Peel the apples for a smoother consistency. If you prefer a chunkier texture, leave some peels on.
- Adding Too Much Water:
- Mistake: Adding excessive water, resulting in a watery applesauce.
- Correction: Start with a small amount of water, and add more if needed. You can always add water, but it’s challenging to remove excess.
- Neglecting to Stir:
- Mistake: Not stirring the applesauce, leading to uneven cooking.
- Correction: Stir occasionally to ensure even cooking. Pay attention to the bottom to prevent sticking or burning.
- Not Adjusting Spices:
- Mistake: Using too much or too little spice.
- Correction: Add spices gradually and taste as you go. Adjust the quantity to achieve the desired flavor without overpowering the natural apple taste.
- Not Testing Consistency:
- Mistake: Neglecting to check the consistency during cooking.
- Correction: Test the consistency on a chilled plate to ensure it’s thick enough. If it’s too runny, continue cooking.
Serve your applesauce as a dessert, hot in the winter, cold in the summer, with granola, oatmeal, pancakes, waffles, or ice cream. Or just enjoy it by it’s self!
Equipment
Ingredients
- 4 pounds of apples about 8 to 10 apples, depending on their size.
- 4 strips of lemon peel With a vegetable peeler, peel off 4 strips of zest, avoiding the white pith underneath.
- 3 tablespoons lemon juice or apple cider vinegar more or less to taste
- 1/2 teaspoon ground cinnamon more or less to taste
- 1/2 cup white sugar You can replace half of the white sugar with brown sugar.
- 1 cup of water drinking water
- 1/2 teaspoon of salt to taste, but it needs a little to make the other flavors pop
Instructions
- Note: use varieties that are suitable for cooking, such as Granny Smith, McIntosh, Fuji, or Golden Delicious.
- Follow these steps to prepare the apples:- Peel the apples and remove the cores.- Cut each apple into four equal pieces.- Put the apple pieces in a large pot.- Add the lemon peel strips, lemon juice or vinegar, cinnamon, sugar, water and salt to the pot.
- To cook the apples, start by boiling them over high heat. Then, reduce the heat and put a lid on the pot. Let them simmer gently for 15 to 20 minutes, or until they are mashable tender.
- After cooking the apples, take the pot off the heat and discard the lemon peels. Then, crush the apples until they are smooth.
- To make a chunky applesauce, mash the cooked apples in the pot with a potato masher. If you want a smoother applesauce, you have three options: use a food mill, a stick blender, or a standing blender to purée the cooked apples. (If you use a standing blender, fill the blender bowl only halfway)
- To adjust the consistency of the applesauce, you can add some water if it is too thick.
- If not sweet enough, add more sugar to taste. If it's too sweet, add more lemon juice.
Notes
Nutrition
Fast & EZ Applesauce Pairs well with:
