Appelstroop

I will eventually get back to pottery but my studio is still full of junk and I cannot even get in. Never mind. Right now it is autumn and time for foraging and hording.

Now there is this dutch sweet spread called applestroop or appelstroop(?). The dutch shop sells it, but surely there must be a way of making it at home, and use up some of the apple surplus in the process — after making Apfelmus (apple sauce) and Apfelkraut (another apple spread) and apple feijoa spread and apple strawberry guava spread and apple cake and apple sauce muffins. Here are the options:

Rheinisches Apfelkraut ( more a kind of apple sirup?). The recipe uses
1litre of apple juice and boils it until it turn into sirup. That’s it.

There is quite a similar one from about.com (recipe originally here), with these ingredients:

  • 6 1/2 cups apple juice (1.5 liter)
  • 1 tbsp lemon juice
  • 2 star anise
  • 1/4 tsp ground cinnamon
  • 1/2 cup sugar (100 g)

I am not sure about the lack of molasses in both of these recipes.

Sefie then has this recipe:

  • 4 cups apple juice
  • 1 cup white sugar
  • 2 sticks cinnamon and/or other spices
  • 2 tbsp molasses

Boil ingredients 1,2 and 3 until reduced to about half, then add 4 and preserve. This seems nice and easy.

KermitNZ from an NZ lifestyle block site has the following quite elaborate recipe:

  • 2.5kg tart cooking apples or slightly under-ripe apples
  • 1.5 jars molasses (aprox 800grms)
  • 1C cider apple vinegar
  • 2C water
  • 1.5C sugar
  • sprinkle of salt
  • 2 tsp cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp mixed spice

First cut apples + boil with water and cider vinegar for 1hr (like, make Apfelmus with vinegar) then sieve. Then add all other ingredients and boil until reduced

The Dutch table also has a nice and simple recipe:

  • 3 cups of apple juice or cider
  • 1 cup sugar
  • 2 tablespoons molasses

They recommend the use of a candy thermometer (to detect 235F~118C), which I don’t have.

Jo from SevenGreenApples used the above recipe from The Dutch Table. She also seems to have had already several trials with making applestroop (see here earlier post here, which uses the above-listed recipe adapted from about.com). She observes the missing spices in this recipe, and decides to keep making both the un-spiced and the spiced option as they are “different beasts”.

I am keen on trying the versions using molasses (not the syrup-y ones) and perhaps try some with and without the spices. Not sure about the vinegar, so will try without. The Rinse Appelstroop we bought at the Dutch shop contains concentrated sugar beet juice, concentrated apple juice, lemon juice and pectin. Overall these recipes seem quite similar to the Crab Apple Butter I have been making (here the recipe from the Mennonite Girls Can Cook site). We will now go and start experimenting and will report back later.

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One response

  1. Thanks for the mention and I’m interested in your results. As far as I understand appelstroop is the Dutch spelling but I could be wrong. I made some apple syrup this year – haven’t blogged about it yet though. It is different again – just apples boiled up then the liquid strained off and reduced until syrupy – must get on to that post.

    May 12, 2015 at 2:49 pm

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