|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||10%|
|Total Sugars 15g|
|Vitamin C 8mg||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Our applesauce recipe is so easy to make when you use the microwave. We guarantee that the hardest thing about it is peeling the apples! Knowing which apples make the best sauce is another matter (see below).
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 pureed fruit mixed in with a cake batter and no crumble on top.
4 apples, peeled, cored and diced
2 tablespoons fresh lemon juice
1/4 teaspoon speculaaskruiden, or pumpkin pie spice
1 tablespoon sugar, or to taste
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 one week.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- 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.