Apfelmus accompanies a wide variety of Alpine dishes

Apfelmus (apple sauce) is served with a surprising number of sweet and savoury dishes across the Alps.  Surprisingly versatile, and an excellent way to use up windfalls, it is perhaps best-known as an accompaniment to Swiss Älplermagronen; Kartoffelpuffer (also known as Reibekuchen and Reibedatschi) in Germany;  and Austrian Kaiserschmarrn.

It is also a cinch to make!

Ingredients
1kg apples, unpeeled and uncored, cut into quarters
2 dl water
3 tsp sugar
1 lemon
2 tsp lemon juice
4 cloves (optional)
1tsp cinnamon (optional)

Method
Place the quartered apples, water, sugar, spices, lemon peel and juice in a covered saucepan and boil at a low heat until soft.  Strain the apples and the liquid through a sieve into a bowl.  Serve hot or cold.

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