Apple – Elderberry – Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apples, sweet variety (I always take the old, shriveled ones that nobody likes to eat anymore, but which are for
- 100 ml juice, (elderberry juice)
- 2 tablespoon sugar or honey
- 1 pinch cinnamon
- anise
- Flavor (vanilla flavor)
Print Recipe
Pin Recipe Instructions
- Peel the apples and cut into small pieces, put them in a saucepan with sugar or honey and the elderberry juice (see below for how to make them), cook for 4-10 minutes until the apples are soft (the softer the apples are, the shorter they have to cook), If necessary, use a hand blender to mince the purée or - if you want it to be very fine - pass it through a sieve.
- Fill like jam or jelly into rinsed twist-off jars and close (medium-sized jars, e.g. from ready-made pasta sauce, are very suitable)
- Elderberry juice:
- Wash the elderberries thoroughly, pluck the stems (remove the green, unripe berries if possible) and pour into a saucepan. Heat over medium heat and mash the berries with a large spoon or, even better, a potato masher. Also works very well when the berries are frozen. The whole thing takes about 10 minutes, the juice must not get too hot. Take the pot off the stove and let the juice cool down. Then pass the whole thing through a cloth or sieve (with a sieve: several times if necessary, so that all pips and shell residues really get away) and catch the juice.
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