|Nutritional Guidelines (per serving)|
The Dutch love eating applesauce (or appelmoes as they call it) as a condiment with their main course. It's very much part of the everyday family meal here in Holland.
My applesauce recipe is so easy to make when you use the microwave. I guarantee that the hardest thing about it is peeling the apples! Knowing which apples make the best sauce is another matter (see below).
The Best Apples for Applesauce
Theoretically, applesauce can be made from any soft apple because they'll cook faster. But some claim a mix of apples makes the best sauce. Any of these would be great: Braeburn, Cortland, Crispin (Mutsu), McIntosh, Fuji, Golden Delicious, Gravenstein, Liberty, Jonamac, Ida Red, and Rome.
More Delicious Dutch Apple Treats
- Dutch Apple Pie Recipe: Unlike the streusel-topped pies Americans call Dutch apple pie, the original version is topped with a lattice crust.
- Dutch Appelflappen Recipe: This one is not only fun to say but delicious to eat. Better known as apple fritters or apple beignets, appelflappen are often served at New Year's Eve celebrations.
- Dutch Apple and Rhubarb Cobbler Recipe: Unlike American cobblers made with sliced fruit, this Dutch version, known as schoenlapperstaart, uses puréed fruit mixed in with a cake batter and no crumble on top.
Health Benefits of Eating Apples
As the old saying goes, "an apple a day keeps the doctor away," and there's a lot of truth to that. Apples are a good source of potassium, folic acid, beta-carotene and vitamin C, and they contain B vitamins, iron, magnesium, and zinc.
They also have antioxidants that improve immune function and prevent heart disease and some cancers, and aid in the reduction of high cholesterol and blood sugar. It's reassuring to know that my applesauce is full of apple goodness.
In a microwave-safe dish, combine 4 peeled, cored and diced apples, 2 tablespoons fresh lemon juice, 1/4 teaspoon speculaaskruiden or pumpkin pie spice and 1 tablespoon sugar or to taste.
Cover and microwave on high for 5 minutes. Let cool slightly and then mash with a wooden spoon or potato masher for chunky applesauce. For smooth applesauce, run the mixture through a ricer or use an immersion blender.
Serve warm or chilled. Refrigerate any leftovers, covered, for up to 1 week.
Avoid using metal tools when preparing or dishing up your applesauce, because the metal causes a reaction that can taint the color and taste.
Make your own speculaaskruiden.