Homemade Apple Sauce – Quick & Easy Recipe

Discover the joy of making homemade apple sauce with this quick and easy recipe. Perfect for using up fresh apples, this versatile treat pairs wonderfully with pancakes, German potato pancakes, or as a delightful dessert topped with whipped cream. Enjoy the rich flavors of this classic dish, made with just a few simple ingredients. Whether you prefer it warm or chilled, this apple sauce is a must-try for fall!

Homemade Apple Sauce – Quick & Easy Recipe /// Einfacher Apfelmus – Schnelles und Leckeres Rezept
Ingredients:
  • 1 kg apples
  • 100 ml water
  • 1/2 lemon (juice)
  • 1 packet of bourbon vanilla sugar (about 7 g)
2024_041_Einfacher Apfelmus-14
Directions:

(1) Prepare the apples:

Peel, core, and chop the apples into small pieces.

(2) Cook the apples:

Place the apple pieces in a pot with the water. Add the lemon juice and bourbon vanilla sugar. Cook over medium heat for about 15-20 minutes, until the apples are soft.

(3) Blend the apple sauce:

Use an immersion blender to puree the apples until you reach your desired consistency. For chunkier apple sauce, blend less.

(4) Serve:

Let the apple sauce cool and serve warm or chilled, as desired. It pairs perfectly with potato pancakes (German Reibekuchen), pancakes, waffles, or as a quick dessert with a dollop of whipped cream. Enjoy it on its own as well!

Some Recipe Tips:

Choose Your Apples: Use a mix of apple varieties for more flavor. Sweet apples like Fuji or Gala work well, while tart varieties like Granny Smith can add an interesting twist.

Peeling the Apples: You can peel the apples for a smoother consistency, but the skin contains many nutrients. Leaving the skin on gives a rustic texture.

Adjusting Sugar: Depending on the sweetness of the apples, you can adjust the sugar or omit it altogether for a healthier apple sauce.

Add Spices: Experiment with cinnamon or clove for added flavor.

Storage: Keep the apple sauce in an airtight container in the fridge. It will last about a week.

Homemade Apple Sauce – Quick & Easy Recipe

Course: Desserts & SweetsCuisine: GermanyDifficulty: Easy
Prep time

10

minutes
Cooking time

15-20

minutes
Total Time

25-30

minutes

Discover the joy of making homemade apple sauce with this quick and easy recipe. Perfect for using up fresh apples, this versatile treat pairs wonderfully with pancakes, German potato pancakes, or as a delightful dessert topped with whipped cream. Enjoy the rich flavors of this classic dish, made with just a few simple ingredients. Whether you prefer it warm or chilled, this apple sauce is a must-try for fall!

Ingredients

  • 1 kg apples

  • 100 ml water

  • 1/2 lemon (juice) 

  • 1 packet of bourbon vanilla sugar (about 7g)

Directions

  • Prepare the apples:

    Peel, core, and chop the apples into small pieces.

  • Cook the apples:

    Place the apple pieces in a pot with the water. Add the lemon juice and bourbon vanilla sugar. Cook over medium heat for about 15-20 minutes, until the apples are soft.

  • Blend the apple sauce:

    Use an immersion blender to puree the apples until you reach your desired consistency. For chunkier apple sauce, blend less.

  • Serve:

    Let the apple sauce cool and serve warm or chilled, as desired. It pairs perfectly with potato pancakes (German Reibekuchen), pancakes, waffles, or as a quick dessert with a dollop of whipped cream. Enjoy it on its own as well!

Notes

  • Choose Your Apples: Use a mix of apple varieties for more flavor. Sweet apples like Fuji or Gala work well, while tart varieties like Granny Smith can add an interesting twist.
  • Peeling the Apples: You can peel the apples for a smoother consistency, but the skin contains many nutrients. Leaving the skin on gives a rustic texture.
  • Adjusting Sugar: Depending on the sweetness of the apples, you can adjust the sugar or omit it altogether for a healthier apple sauce.
  • Add Spices: Experiment with cinnamon or clove for added flavor.
  • Storage: Keep the apple sauce in an airtight container in the fridge. It will last about a week.

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