This German-inspired apple sauce is one of those simple recipes I always come back to. It’s gently sweet, slightly tangy, and incredibly comforting. I like how it comes together quickly with minimal effort, yet delivers a traditional flavour that works beautifully as a side or even on its own.
Why You’ll Love This Recipe
I love this recipe because it uses basic pantry ingredients and requires just one pot. The balance of tart apples, subtle sweetness, and warm spice makes it feel classic and timeless. I also appreciate how versatile it is — I can keep it chunky, blend it smooth, serve it warm, or enjoy it cold straight from the fridge.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 Granny Smith apples, peeled, cored, and chopped
⅓ cup apple juice or water
1 tablespoon apple cider vinegar
1½ tablespoons sugar
2 whole cloves (optional)
⅛ teaspoon sea salt flakes, plus more to taste
1 tablespoon butter
Directions
I add the chopped apples, apple juice or water, apple cider vinegar, sugar, cloves, and salt to a small saucepan over low heat. I cover the pot and let everything simmer gently for about 15–20 minutes, stirring occasionally, until the apples are very soft.
Once cooked, I remove the cloves. For a rustic texture, I mash the apples with a fork or potato masher. If I want a smoother consistency, I blend the mixture until silky. I finish by stirring in the butter and adjusting the salt to taste before serving.
Servings And Timing
This recipe makes approximately 1¼ to 1½ cups of apple sauce. It takes about 5 minutes to prepare and 15–20 minutes to cook, so I usually have it ready in under 25 minutes from start to finish.
Variations
When I want to change things up, I replace the cloves with a pinch of ground cinnamon or add a splash of vanilla for a sweeter profile. I also sometimes mix different apple varieties for a more complex flavour. Using water instead of apple juice works perfectly when I want a less sweet result.
Storage/Reheating
I allow the apple sauce to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. If it thickens after chilling, I simply stir in a little water before serving. I also freeze it for up to 2 months and thaw it overnight in the fridge before reheating gently on the stovetop or in the microwave.
FAQs
Can I use other types of apples?
I often use Granny Smith apples for their tartness, but I sometimes mix in sweeter apples like Gala or Pink Lady if I want a milder flavour.
Is the vinegar necessary?
I find the apple cider vinegar helps brighten the flavour, but I can reduce it slightly or leave it out if I prefer a softer taste.
Can I make this without sugar?
Yes, I sometimes skip the sugar altogether, especially if I’m using naturally sweet apples. The sauce still tastes great.
How smooth should apfelmus be?
That’s completely up to me. I mash it for a chunky, rustic texture or blend it until smooth for a more traditional finish.
Can I serve this warm or cold?
I enjoy it both ways. Warm is comforting and classic, while cold is refreshing and great as a make-ahead option.
Conclusion
This German-inspired apple sauce is a simple, reliable recipe I always enjoy making. It’s quick, adaptable, and full of comforting flavour. Whether I serve it as a side or enjoy it on its own, it’s one of those homemade staples that never disappoints.
This sauteed chanterelle mushroom recipe is a quick and flavorful way to enjoy seasonal mushrooms. Cooked with onions and butter, these mushrooms are tender, golden, and perfect as a side dish or topping for toast, pasta, or meat.
Ingredients
1 pound fresh chanterelle mushrooms, cleaned and sliced
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter or avocado oil
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, optional
Instructions
Clean chanterelles gently using a damp paper towel or soft brush. Trim off any tough ends and slice large mushrooms into bite-sized pieces.
Heat butter in a large skillet over medium-high heat. Add sliced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
Add chanterelle mushrooms and sauté for 6–8 minutes, stirring occasionally, until they release moisture, become tender, and develop light browning.
Season with salt and pepper. Stir and serve warm.
Notes
Add garlic during the last minute of cooking for extra depth.
Finish with chopped parsley or thyme for fresh herbal flavor.
Use vegan butter or oil to make this recipe dairy-free.
