📝 About This Recipe
A staple in every German household, Apfelmus is far more than just a snack; it is a versatile, golden puree that bridges the gap between sweet and savory. This authentic recipe uses a blend of tart and sweet apples simmered with aromatic spices to create a comforting, nostalgic flavor profile. Whether served warm alongside crispy potato pancakes or chilled as a light dessert, this homemade version far surpasses any store-bought alternative with its vibrant color and rustic soul.
🥗 Ingredients
The Fruit Base
- 1 kg Braeburn or Jonagold Apples (peeled, cored, and cut into 1-inch chunks)
- 500 g Granny Smith Apples (peeled, cored, and cut into 1-inch chunks for tartness)
- 2 tablespoons Fresh Lemon Juice (prevents browning and balances sweetness)
Simmering Liquid & Sweetener
- 150 ml Water (or use apple cider for deeper flavor)
- 2-4 tablespoons Granulated Sugar (adjust based on the natural sweetness of the apples)
- 1 packet Vanilla Sugar (Vanillezucker) (approximately 8g or 1 tsp vanilla extract)
Aromatic Spices
- 1 piece Cinnamon Stick (whole stick for subtle infusion)
- 2 pieces Whole Cloves (optional, for a traditional warming depth)
- 1 piece Star Anise (optional, for a faint licorice note)
- 1/4 teaspoon Ground Cinnamon (added at the end for visual speckles)
- 1 pinch Salt (to enhance the fruit flavors)
👨🍳 Instructions
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1
Begin by washing the apples thoroughly. Peel them using a Y-peeler, then quarter and core them, removing any seeds or tough fibrous bits.
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2
Dice the apple quarters into uniform 1-inch (2.5 cm) cubes to ensure they cook at the same rate.
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3
Place the apple chunks into a large, heavy-bottomed pot and immediately toss them with the fresh lemon juice to maintain a bright, golden color.
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4
Add the water (or apple cider), granulated sugar, and vanilla sugar to the pot. Stir gently to combine.
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5
Tuck the cinnamon stick, whole cloves, and star anise into the center of the apple pile so they are submerged in the liquid.
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6
Place the pot over medium-high heat and bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes.
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8
Check the apples periodically; they are ready when they are soft enough to be easily crushed against the side of the pot with a wooden spoon.
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9
Remove the pot from the heat. Carefully fish out the cinnamon stick, cloves, and star anise and discard them.
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10
For a rustic, chunky texture (Apfelkompott), mash the apples manually with a potato masher until the desired consistency is reached.
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11
For a classic, smooth Apfelmus, use an immersion blender directly in the pot and process until velvety and completely smooth.
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12
Stir in the pinch of salt and the ground cinnamon. Taste the sauce; if it’s too tart, add a little more sugar while it’s still warm.
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13
Allow the Apfelmus to cool to room temperature before transferring to glass jars for storage.
💡 Chef's Tips
Use a mix of apple varieties; the best Apfelmus comes from combining a 'cooking apple' like Boskoop (which breaks down easily) with a firmer variety for texture. Do not over-water the pot; apples release a significant amount of juice as they cook, and too much liquid will result in a runny sauce. If you prefer a pink hue, cook the apples with the skins on (if organic) and pass the finished sauce through a food mill (Flotte Lotte) to remove the peels. To store, keep in the refrigerator for up to 1 week, or freeze in airtight containers for up to 6 months. Avoid using a high-speed blender for too long, as it can aerate the sauce and make it foamy rather than creamy.
🍽️ Serving Suggestions
Serve warm alongside crispy German Kartoffelpuffer (potato pancakes) and a dollop of sour cream. Use it as a healthy topping for Milchreis (German rice pudding) or Grießbrei (semolina porridge). Pair it with roasted pork loin or Schweinebraten to provide a sweet acidity that cuts through the richness of the meat. Enjoy it chilled as a simple dessert, topped with a crumble of speculoos cookies or a splash of cold heavy cream. Mix a few spoonfuls into your morning yogurt or oatmeal for a natural sweetener.