Cinnamon Apple Sauce

Summary

Ingredients

• 2 kg apples, e.g., James Grieve
• 130 g cane suar
• 20 g vanilla suar
• 15 g cinnamon powder
• 1 teaspoon, leveled nutmeg, freshly grated

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Instructions

1. Wash the apples, rub dry, peel, quarter, core and cut into small pieces. Boil in a large saucepan with sugar, cinnamon, nutmeg and 400 - 500 ml of water. Cover and simmer for about 30 minutes, stirring several times.
2. Mix everything with the hand blender to a sauce. Immediately pour the hot apple sauce into clean twist-off glasses, close tightly, allow to cool. In this way, the fine apple sauce can be kept for around 3 - 4 weeks when refrigerated and stored in the dark.
3. It tastes great with rice pudding, pancakes and much more.