Dutch Apple Sauce (Appelmoes)


  • 1kg applesAppelmoes
  • Juice of half a lemon
  • 100g sugar (best to use organic raw sugar)
  • 1 tsp cinnamon.

Fill a bowl with water and the lemon juice.

Quarter, peel and core the apples and put them in the lemon water to prevent them from going brown.

Once all apples are done, drain them and place in a cooking pot with the sugar and the cinnamon. Don’t worry if the apples are still wet from the lemon water, a bit of water doesn’t matter.

Put the pan on a high heat until the apples come to the boil.

Reduce the heat to low, and partially cover with a lid to allow excess steam to escape. Stir regularly.

Once all apples are cooked you can take the pan off the heat and roughly mash the remaining whole pieces of apple with a potato masher.

Allow to cool and store in an airtight container. Keeps for about a 3-4 days in the fridge.

Put a splodge in a bowl of natural yoghurt for breakfast, or add to your morning muesli. You can also eat it by itself as a desert, or with some added custard. In winter it’s even nice to eat hot as an accompaniment to mashed potatoes.



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