Applesauce with cinnamon and peel

About this recipe

Applesauce is commonly called Apfelmus in German-speaking kitchens and is served both as a fruit dessert and beside savoury dishes. This cinnamon variation uses ripe, naturally sweet apples with their clean, unwaxed peel left on. The fruit is cut into small pieces, gently simmered with a measured splash of water, then blended to make a smooth spoonable purée. Because the apples supply their own sweetness, the recipe needs no added sugar, syrup or honey. The water has been reduced slightly compared with the preceding house version to lessen excess free liquid while protecting the saucepan from catching during the first minutes. The correct end point is determined by a fork: flesh and peel should be soft before blending, regardless of small differences between apple varieties. Ceylon cinnamon supplies a mild spice note. This freshly made applesauce should be served promptly or kept chilled for short storage, not treated as a preserved jar product.