Local Heart, Global Soul

January 19, 2010

Dutch Recipes: Appelmoes … is Apple Sauce !

Filed under: photography — kiwidutch @ 1:00 am
Tags: , , , , , ,

(photograph © Kiwidutch)

In my favourite second hand shop I picked up a new kitchen gadget…

Well, New to me at least.

This is a vintage appelmoes sieve and it has a wooden ball-like piece in the middle to make making your apple sauce easier.

Appelmoes is the traditional Dutch apple sauce.

It’s very simple to make and family recipes differ depending on who you ask.  Everyone has their own recipe that they think is the best.

Some people make it using just the speculaaskruiden which is a mixture of ground spices, usually including nutmeg, cardamom, cinnamon, and cloves.

Many Appelmoes recipes contain one or more of these spices but  ginger, vanilla sugar, appelstroop (apple syrup) and saffron are sometimes included in some recipes too.

(photograph © Kiwidutch)

4 apples, peeled, cored and sliced (Elstar or Jonagold are good apple varieties to use)
2 tablespoons lemon juice
1/4 teaspoons ‘speculaaskruiden’ (or pumpkin pie spices)
1 tablespoons sugar

Method:
Combine all the ingredients in a saucepan.

Heat gently for 15 minutes or until the fruit is soft and mushy.

Mash well with a wooden spoon. (don’t use a metal spoon or you will change the taste of the appelmoes)

Appelmoes is a firm favourite in many Dutch households, so much so that it’s even counted as a “vegetable” in the main  meal  for many families. Our little Dutch family seems to be an exception to the rule, since we hardly eat appelmoes, but then we don’t follow a “typical” Dutch eating style either.

I do however make my own home-made appelmoes from time to time because  I am trying to find a good vegan cake recipe  for my young niece who has many food allergies including dairy products. Vegan cakes don’t have dairy products like butter or eggs in them and Appelmoes is a good replacement for these ingredients.

Making it yourself  means that other allergy problems like colourants, preservatives and “E” numbers are also illuminated and the added bonus of using appelmoes in cakes is that it has a far lower fat content, so if you are wanting to keep the weight under control, then appelmoes is a good thing to include in your recipes.

This is so very easy to make, and a very handy ingredient to have, a few apples on hand Voila! you can have your own home-made appelmoes  in no time. Enjoy!

7 Comments »

  1. What a fancy gadget that is. I make my apple sauce by slicing the apples adding a bit of lemon juice, a bit of sugar or maple syrup some cinnamon and a bit of water. Microwave for about 8 minutes. By then your apples have melted down and you stir them together.Think i will have to make that real soon.

    Comment by Sage — January 19, 2010 @ 5:52 pm | Reply

  2. I’ll be making this soon too – I even have speculaaskruiden in my cupboard (thanks to the very author of this blog! :) )

    One of my favorite things ever is cottage cheese and applesauce…

    Can’t wait to have it with appelmoes!

    Comment by Carrie — January 19, 2010 @ 11:52 pm | Reply

    • You are most welcome, tell me if you run out, I can send more, or check out my recipe for it on Zaar :)

      Comment by kiwidutch — January 21, 2010 @ 5:49 am | Reply

      • I made this last night (with Jonagold apples and speculaaskruiden) – as I expected it is very tasty! :)

        I did have to cook for 25+ minutes, though, as 15 was not nearly enough…maybe my apples were sliced too thick?

        Comment by Carrie — February 1, 2010 @ 10:59 pm

      • Excellent Carrie! Thanks for making it …I’m very glad that you liked it too. I use my ceramic bladed knife and do cut mine very thin, sometimes they need a few minutes more cooking time, sometimes not. If you need more speculaaskruiden etc. then just mumble this way and we can arrange some sort of swap package if you’d like.

        Comment by kiwidutch — February 2, 2010 @ 5:40 am

      • I used my apple corer/slicer to get 8 slices from each apple, before then dicing those slices into about 1/4-inch thick pieces. Sounds like I should have gone thinner maybe, though I don’t think it hurt it to cook longer. :)

        And I’m all set on spice right now, but thanks for the offer! :) I’ve also found recently that Stroopwafels are much easier to find in the US now (except they only seem to carry one brand – I really like one of the ones you sent me once – I think they were Albert Heijn (sp?)… I wish they carried those but I’m so glad I can find them in general that I’m not complaining!)

        Comment by Carrie — February 2, 2010 @ 8:26 pm

      • I use my ceramic knife and just chop finely, if they cook a bit longer it won’t hurt the outcome at all. I can send you some Albert Hein Stroopwafels any time you’d like too :)

        Comment by kiwidutch — February 2, 2010 @ 10:00 pm


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