Appelmoes
The quintessential Dutch homemade apple sauce made with tart Goudreinet or Elstar apples gently stewed with lemon juice, pure cane sugar, and freshly ground cinnamon, served alongside Sunday roasted meats or frites.
Ingredients
- • 1kg Dutch cooking apples (preferably Goudreinet, Boskoop, or Elstar)
- • 60ml water or unfiltered apple juice
- • 3 tbsp caster sugar (adjust to taste)
- • 1 cinnamon stick
- • 1 tsp freshly squeezed lemon juice
- • 1/4 tsp ground cinnamon for serving
Preparation Steps
Peel, core, and chop the apples into roughly 2cm chunks. Place them immediately into a heavy-bottomed saucepan to prevent browning, along with the water, lemon juice, and cinnamon stick.
Cover the saucepan with a tight-fitting lid and bring to a simmer over medium heat. Reduce the heat to low and allow the apples to steam and break down for 15 to 18 minutes, stirring occasionally until completely soft and pulpy.
Discard the cinnamon stick. Stir in the caster sugar while the compote is still steaming hot, tasting and adjusting sweetness as desired. Use a potato masher or whisk to crush the apples to your preferred texture, leaving small rustic chunks or whisking until silky smooth.
Transfer the appelmoes to a glass serving bowl. Allow it to cool to lukewarm or chill in the refrigerator, dusting the top with a pinch of ground cinnamon before serving alongside roasted meats or frites.