Apple Sauce In The German Style


                [unpeeled] apples
Sieving The

Note: apple sauce is served pretty much like a vegetable in Germany, so it needs to be relatively tasteless and a lot less sweet than we British are used to
Note: you will need a, preferably metal, kitchen sieve for this.

Serves 4.



  1. Quarter the apples, removing just the stalks/ends; there is no need to peel them.
  2. Pour 3 cm of water into a large pan and bring it to the boil.
  3. Add the apples and the lemon (halved); cover and boil for 25 minutes.
  4. Drain the apples and then, working in batches, press them through a sieve using the back of a metal spoon; discard the skin and the seeds.
  5. Serve as an accompaniment to pork schnitzel or pork knuckle.

Back to Meades Family Homepage