Apple Sauce, Appelmoes

I love learning new, richer ways of doing familiar things- especially when that knowledge comes through friendships. These funny little organic cooking apples turned up at Cornucopia recently aned with a name like "Tydeman's Late Orange" (raised in East Maling in 1930) it would have been remiss of me not to try them. But even better my dear Dutch friend Margaret gave me a little pot of Appelmoes a month or so ago- made by cooking whole apples, sweetening just a little, working through a mouli (yay I found a little one last week in the hospice shop) and then adding a touch of vanilla. I'm never going back to the old ways now. I just know that this applesauce is good for the microbome, not to mention delicious.  

Equally delicious are these wee wild apples we found in June near the railway line in Dannevirke. 

Later I added some Mexican hawthorn fruit we found in Frimley park. 

The Mexican haws are very high in pectin so great for setting jams and jellies. They have hard little stones in them which don't go through the mouli quite so easily.

We're eating our appelmoes as we go but it can be popped in to a preserving jar for later too.

Nicola Galloway of Homegrown Kitchen writes so nicely about this process here- search Homemade Apple Sauce 15th May 2023

Katie X