Self make applesauce

Self make applesauce

Apples
No jar or tin can to homemade applesauce. Nice in the winter with a warm (meat) dish, but also in the fresh summer side dish. Before you make your own applesauce, you first need apples. The choice of a particular species of apples also immediately determines the taste of your applesauce, although of course after this you still making some adjustment. Suitable for apples in the apple sauce to use such nets Rein Gold, Jonagold and Elstar. In particular, pure gold nets are known as good "jam apples" because of the sour taste and texture. Yet it is possible to virtually all varieties of apples to make applesauce, apple is the choice for one of your own taste off. Remember that a whole sweet apple to make apple sauce is sweeter will fail, and sour apples that you can easily make some sweeter example by adding extra sugar.

What do you need?

* A large saucepan with lid
* Water
* Apples
* Sugar
* Wooden spoon (something to stir)


Makes the
Peel the apples and remove the cores out. Cut the apples into small cubes (the larger the blocks, the thicker the applesauce). Pour a little water in the pan, for a full apple sauce pan pour the pan around to just below half full. Make sure you do not use too much water because then the apple sauce too watery. Add the diced apples in the pan with water and add sugar to desired. You can certainly use a lot of sugar, especially if you use sour apples. Test yourself to determine whether sufficient sugar is added. Let the apple cubes now a mediocre burner cook, stirring occasionally well. Let the puree cook just until the mixture is thick or thin enough (approximately 30 minutes). Remove the apple sauce from the heat and remove the apple sauce through a sieve if necessary.

Variations and tips
Although the 'normal' applesauce is very nice, you can use applesauce vary fine. For example, add a little cinnamon to the applesauce or honey. It can also be good for the apple cubes to be slightly larger and not applesauce to seven, so you get delicious apple compote. Of course you can puree them are old and serve it, but very hot applesauce tastes delicious, eg hot dishes. Who later wishes of the applesauce the applesauce can enjoy comfortable freeze for later eating. Yet some tips to enjoy your applesauce or stewed (der) to:

* Add to the puree and caramelized compote (wal) nuts
* Add blueberries or cranberries to
* By adding lemon juice can make the vegetable crisper
* Add raisins and ginger for an "old fashioned" good taste
* Make puree of apples and pears (half and half)
* Add light for low-sugar applesauce