Apple Sauce with Peels
Homemade apple sauce is delicious. You can use it for example in the cookies of spelt flour with apple sauce, dried apricot and peanut and the blueberry four-grain meal with walnuts. These apples were cooked with the peels on.
For 1 jar of apple sauce:
– 5 small apples. This was in total 500 gram of apple after cutting. I used apples of the brand Topaz, a sweet and sour apple. You can use many different brands. I have not found a brand of apple of which you can not make apple sauce although every apple tastes different. The sourness of the apple can make you decide to add some sugar.
– 150ml water
Cut the apple into pieces. Bring them to a boil with water and let simmer on low heat for around 15 minutes until it becomes a sauce. You can mash the apples already a little during cooking. After they are done cooking mash them with a masher.
Apple Sauce without Peels
This recipe is almost the same except you peel the apples beforehand. This gives the sauce a finer structure although you miss the bite and the fibre of the peels. It takes somewhat more time.
For 1 jar of apple sauce:
– 5 small apples
– 150ml water
Peel the apples and cut them into pieces. Bring them to a boil with water and let simmer on low heat for around 15 minutes until it becomes a sauce. You can mash the apples already a little during cooking. After they are done cooking mash them with a masher.
