Summary

Ingredients

• g 2,000 apples
• 300 ml apple juice
• 1 stick cinnamon

Print Recipe Pin Recipe

Instructions

1. Wash the apples. Quarter and cut into small pieces. Do not remove the core and apple peel. Put apple juice in a large saucepan. Add the cinnamon stick and cook the apples until soft, stirring several times. Let everything cool down.
2. Pass the cooled mash with a Flotten Lotte. You can add sugar if you like.
3. For apple compote, the apples are peeled and cooked without the core.
4. Tip:
5. Early apples (e.g. Klarapfel or Piros) are particularly suitable for an apple puree that is not too sweet.
6. Frozen in small, flat portions can always be accessed quickly.