Apfelmus

Apfelmus is your basic applesauce that is a typical German accompaniment to roast meats like schweinebraten. Jews of East European origin serve epl tsimes with latkes or use it to top blintzes. Applesauce is perfect as a dessert for children or babies as it is easily digested. It can also be used in many baking recipes to add moisture and cut down on the amount of fat.

4 to 6 servings

• Apples, peeled, cored and chopped into chunks -- 3-4 pounds
• Water -- 1 cup
• Sugar -- 3/4 cup, or to taste
• Lemon,  juice only
• Cinnamon -- 1/2 teaspoon
• Salt -- 1/4 teaspoon

Method

1. Add all the ingredients to a large, non-reactive saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until the apples just begin to fall apart, 15-20 minutes.
2. Remove from heat and put through a food mill for smooth applesauce, or mash with a potato masher for chunky applesauce. Adjust sweetness by adding more sugar if you like.
3. Serve hot or cold. Freezes well.

Variations

• Mix and match different varieties of apples to achieve different flavors and character.
• Substitute brown sugar or even maple syrup for some or all of the white sugar to sweeten the applesauce.
• Add the zest of the lemon while you simmer to give it added flavor. Remove before pureeing.
• Stir in a handful of raisins after pureeing.
• Himmel und Erde (German apples and potatoes): German for "heaven and earth" (apples and potatoes). Mix equal amounts of applesauce and cooked, lightly mashed potatoes. Season to taste and serve hot with sausages and sautéed onions.