American apple sauce

  • 2 kg Apples (e.g. Boscop)
  • 150 g brown sugar
  • 4 TL ground cinnamon
  • 2 Cinnamon sticks
  • 1 TL grated nutmeg
60 minutes
very simple
1.
Wash, peel, quarter, core and cut the apples into small pieces. Put the sugar, ground cinnamon, cinnamon sticks, nutmeg and 400–500 ml water in a large saucepan. Bring to the boil, cover and simmer for about 30 minutes. Stir in between
2.
In the meantime, wash the glasses with twist-off lids in hot water and drain them upside down on a clean tea towel. Remove the cinnamon sticks from the apple compote and mash the mixture with a potato masher to a fine purée (approx. 1.6 liters of thin applesauce). Pour hot apple sauce into the clean glasses up to approx. 1 cm below the rim and close tightly. Place the jars on the lid for about 5 minutes. Then turn it over again and let it cool down. Apple sauce lasts for at least 3–4 weeks
1 serving approx '>
  • 310 kcal
  • 1300 kJ
  • 1 g protein
  • 2 g fat
  • 71 g carbohydrates
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