Cook Tips


Although perhaps less popular than potato, applesauce is highly recommended when we want to contribute a touch sweet, as accompaniment to some meat, especially pork or if we want a rich dessert. It is very easy to do but to make it look good there will be nothing like following the steps below we explain. Watch out because we can show you how to make applesauce.



How to make Applesauce


There is nothing easier and simpler to produce a rich applesauce, which many sure you will also know by the name of Applesauce.


This mash consists of mixing apples with sugar, cinnamon and some butter, and cook it so that it results in a rich purée with a homogeneous but less compact dough than the mashed potato.


Applesauce is ideal as a dessert for children (in many hospitals it is a fairly traditional dessert), but it can also serve as a good accompaniment in meat dishes and grilled fish, as long as we decanted by a salty version of it. On the other hand, if you do it in a traditional way, that is, sweet, it can also serve as a cake filler.


Now let’s see how you can easily cook a rich applesauce. First we give you the ingredients and then the step by step of the recipe.


How to make applesauce-ingredients


  • 600 grams of apples
  • 60 grams of cane sugar
  • 1 Butter Nut
  • Cinnamon
  • 1 Pinch of salt

How to make applesauce – step by step


We started washing and peeling the apples, to deprive them of the central part (the heart) and cut them into thin slices.


Sauté for a few minutes the apples in the butter in a frying pan large enough to have a single layer of fruit. Then we will have to pour a ladle of hot water, stir, add the sugar and continue stirring and season with cinnamon enough to give the desired flavor.


Now, we continue with the cooking until the apples have been completely undone and have become a cold sauce, which also, so that we are better able to sift so that we avoid all kinds of lumps or remains (if they are) of solid Apple.


You have already ready your applesauce that we can also keep perfectly in the refrigerator, if we have done Muño and has left, and consume when we feel like, either cold or hot.

About the author

William Johnson

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