Aeblegrod — Danish Applesauce

May 07, 2023May 7, 20230 15
Aeblegrod -- Danish Applesauce
in Dessert

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs apples , peeled , cored , cubed
1/4 cup water
2 tablespoons white wine
1 tablespoon sugar

Nutrision Information

Servings Per Recipe
4
Calories
85
Sugar
9g
Fat
0g
Aeblegrod, or Danish applesauce, is a traditional Scandinavian dessert that is often served as a light and refreshing snack. Made with fresh apples, white wine, and a touch of sugar, this recipe offers a healthy and delicious alternative to heavy desserts. The smooth and creamy texture of the applesauce makes it a comforting treat that can be enjoyed any time of day.

Instructions

1.Peel, core, and cube the apples.
2.In a large pot, add the cubed apples, water, white wine, and sugar.
3.Cook over medium heat for 20-25 minutes, or until the apples are soft.
4.Transfer the mixture to a blender or food processor and blend until smooth.
5.Serve chilled or at room temperature. Enjoy!

PROS

This Danish applesauce is a healthy and delicious alternative to traditional desserts.
Apples are a great source of vitamins and fiber, while the small amount of added sugar gives it just the right amount of sweetness.
Its smooth and creamy texture makes it a comforting treat that can be enjoyed any time of day.

CONS

One potential downside to this recipe is the added sugar.
While it is only a small amount, those with dietary restrictions may need to adjust the recipe to fit their needs.
Additionally, some may find the texture of the applesauce too creamy and prefer a more chunky consistency.

HEALTH & BENEFITS

Apples are a great source of fiber, which can aid digestion and help control blood sugar levels. They are also high in antioxidants, which can protect against cellular damage and reduce the risk of chronic diseases such as cancer and heart disease. The small amount of added sugar in this recipe makes it a healthier alternative to traditional desserts.

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