Summary

Ingredients

• 6 large apples
• 250 ml white wine, dry
• 1 vanilla pod (s)
• 2 tablespoon vanilla sugar

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Instructions

1. Peel and core the apples and cut into small pieces.
2. Bring the apple pieces to the boil with white wine. Add the vanilla sugar and vanilla pulp and cook until the apple pieces can be crushed without any problems.
3. Then puree and, if necessary, season again with sugar.
4. The applesauce can then either be preserved in mason jars or frozen.
5. I prefer freezing it because it preserves the taste better.