I like to peel the apples and keep the peelings, either to boil for juice or for pectin,
or you can fry them, and serve as a dessert.

I like to peel the apples and keep the peelings, either to boil for juice or for pectin,
or you can fry them, and serve as a dessert.

Slow and Steady

Chop the peeled apples in small chunks.

Simmer the apples till tender

Strain off the water into a measuring cup, but keep it. This makes a nice drink or you can use it for pectin.

To puree the applesauce, put just a few chunks into the blender at a time, to get a proper "whirlpool effect" and then add a few more at a time.

Puree till silky smooth.
This is about as big a batch as I do in the blender, then put it to a bowl and start another.

German Apfelmus is even more smooth than American applesauce.

Serve it on the side, and a great presentation is to stick a cinnamon stick in it and sprinkle some cinnamon on top.

It goes very well with Potato Pancakes, either right on top...

Or on the side.

Barb's Potato Pancakes

Potato Pancakes on Pumpernickel
with Ruebensirup
and Apfelmus