Äppelmos - Stewed and Mashed Apples
- Stewed and Mashed Apples Especially during the late part of the 19th century and the early days of the 20th, sugar was often used in
Ingredients
- 1 kg apples (not too ripe, too sweet)
- 75 ml water
- 200 g sugar
- 1 g ascorbic acid (vitamin to prevent the apples from darkening by air oxidation)
Instructions
- 1
The peeled and cored apples are cut into small not pieces which are left with a little water to simmer at low heat until the pieces begin to soften up. This should not take more than 10 minutes. It is not necessary that all pieces have C, softened. Add the sugar. The quantity can be adjusted according to your preferences. Bring the mixture to a boil and mix carefully, mashing the apple pieces at the same time Remove the stewed and mashed apples from the heat and add the ascorbic acid. It is best first to mix the ascorbic acid with a small quantity of the apple sauce and then add this mixture to the main part of the apple sauce. It is best preserved deep frozen and will keep for at least half a year. It is often served together with the traditional Swedish Christmas ham or almost any other pork dish. 23