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Äppelmos - 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
main dishes and sweet condiments were served as side
dishes. One of the few sweet condiments that goes well
with meat, especially pork, is äpplemos, stewed and
mashed apples.
Proceed as follows:
Ingredients:
1
. The peeled and cored apples are cut into small
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
softened.
·
1 kg apples (not too ripe, not
too sweet)
50 - 100 ml water
200 g sugar
1 g ascorbic acid (vitamin C,
to prevent the apples from
darkening by air oxidation)
·
·
·
2. 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
3
. 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.
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