Apfelmus (apple sauce) is served with a surprising number of sweet and savoury dishes across the Alps. Surprisingly versatile, and an excellent way to use up windfalls, it is perhaps best-known as an accompaniment to Swiss Älplermagronen; Kartoffelpuffer (also known as Reibekuchen and Reibedatschi) in Germany; and Austrian Kaiserschmarrn.
It is also a cinch to make!
1kg apples, unpeeled and uncored, cut into quarters
2 dl water
3 tsp sugar
2 tsp lemon juice
4 cloves (optional)
1tsp cinnamon (optional)
Place the quartered apples, water, sugar, spices, lemon peel and juice in a covered saucepan and boil at a low heat until soft. Strain the apples and the liquid through a sieve into a bowl. Serve hot or cold.
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