Apfelmus

Apfelmus is a sweet apple purée or sauce common in German-speaking regions. It is prepared by cooking peeled and sometimes cored apples with a small amount of liquid until tender, then mashing or puréeing. It can be smooth or slightly chunky and may be served warm or cold.

Typical ingredients include apples, water or juice, sugar, lemon juice, and optional spices such as cinnamon or vanilla. Some recipes keep the peels for texture, while others peel completely. The level of sweetness can vary, with some versions relying on ripe apples for natural sweetness.

Preparation usually involves peeling and coring the fruit, chopping it, and simmering with liquid until soft (often 15 to 30 minutes). The apples are then mashed by hand, puréed in a blender, or processed through a food mill. The mixture can be thickened or thinned to taste, and a touch of lemon juice helps prevent browning. For a smoother texture, the purée can be strained. After cooking, Apfelmus is typically cooled and refrigerated; it can also be canned or frozen for longer storage.

Uses are diverse. It is commonly served as a side dish with pork, sausages, or dumplings, and as a dessert with a dusting of cinnamon. It also appears as a baby food, a topping for pancakes or yogurt, or a filling or accompaniment in baked goods and pastries.

Historically a staple in Central European home cooking, Apfelmus is produced in households and sold commercially in jars. Fresh versions highlight seasonal apples, while preserved forms offer extended shelf life.