Cinnamon Apple Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- It tastes great with rice pudding, pancakes and much more.
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