Apple Sauce À La Renate

Summary

Ingredients

• 2 kg apples (grain or clear apples)
• 750 g suar, more or less to taste
• 0.5 ½ lemon (s), juice from it
• 1 pinch clove powder
• 1 pinch cinnamon powder
• 250 ml water

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Instructions

1. The apples, they should be the first early apples like corn or clear apples, because they have the best taste, are peeled, cored and cut into small pieces.
2. Then put them in the saucepan with the rest of the ingredients and cook them until soft. But you can also leave the peel on, because the cooked apples are put into a Flotte Lotte and are pureed and the peel or seeds are left behind as waste.
3. The collected pulp is stirred again and then divided into ready-made twist-off glasses and sealed.
4. The juice, which is obtained from the cooking water, can be drunk cooled.
5. I then boil the pulp one more time to be on the safe side.
6. The powdered cinnamon and clove make it a bit brownish, but it tastes great.