Apfelmus 
(German applesauce)

Written by on in Recipe
A spoonful of chunky applesauce from a bowl.
Image by Pixabay

Apfelmus is your basic applesauce and is a typical German accompaniment to roast meats like Schweinebraten. Jews of East European origin call it epl tsimes and serve it with latkes or 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.

Apfelmus

Apfelmus

Course: Sauces, CondimentsCuisine: Germany
Makes about

3

pints

Apfelmus is your basic applesauce and is a typical German accompaniment to roast meats like Schweinebraten. Jews of East European origin call it epl tsimes and serve it with latkes or to top blintzes.

Ingredients

  • Apples, peeled, cored and chopped into chunks — 3 or 4 pounds

  • Water — 1 cup

  • Sugar — 3/4 cup, or to taste

  • Lemon, juice only — 1

  • Cinnamon — 1/2 teaspoon

  • Salt — 1/4 teaspoon

Directions

  • 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 to 20 minutes.
  • 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.
  • Serve hot or cold. Freezes well.

Apfelmus (Applesauce) Notes and Variations

  • 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.
  • 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.

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