I had to think of my mother-in-law while making applesauce today. Her bountiful garden, like most old gardens in the German countryside, had among others, a few White Tranparent apple trees that bore tons of fruits.
This apple variety ripens early in summer, and the season is usually over by mid July making those fruits unsuitable to store for winter months. That means a lot of work around that period for garden owners, mostly for the ladies of the house.
My mother-in-law cooked applesauce in large quantities and preserved it in preserving jars in her cool cellar. She used to serve some to her homemade Croquettes (one of many potato creations in the German cuisine) or to a noodle and ham dish (a humble and easy dish to prepare). The mix of flavours intrigued me at the beginning, as I couldn’t imagine how savoury potatoes, ham noodles and the more tart than sweet applesauce would pair together. Amazing it was!
White Transparent apples coming straight from the tree are crisp with a tart flavour and a pale greenish yellow colour, and have a sharp and refreshing taste. They are clearly perfect for apple pies and cakes. Having plenty of apples to consume in a short period of time, my mother-in-law, like my friend yesterday, was very happy to share buckets full of apples with her neighbours and friends.
Here I was today busy with only one bucket of those crispy, juicy and spotless White Transparent apples. I was making two jars and a small bowl that was devoured in no time. Pure deliciousness!
- 1 kg apples peeled, cored and cut into small cubes
- 125 ml warm water
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- Add the water, lemon juice and sugar to a medium pot. Cook over medium-high heat for a few minutes, stirring all the time to dissolve the sugar. Add the apples, cover and bring to a boil.
- Reduce heat to medium-low and continue cooking until the apples are soft (about 15 minutes). Uncover and cook for a few minutes, stirring occasionally. Use a masher to purée the apples into a soft mousse.
- Pour into a sterilised preserving jar and close tightly, or transfer to a bowl and let cool before serving.