- 2 kg Apples (e.g. Gravensteiner or James Grieve)
- 150 g brown sugar
- 3 deleted TL cinnamon
- 1 coated TL Nutmeg
- Peel, quarter, core and cut the apples 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.
- Mash everything to a sauce with a potato masher. Immediately pour hot apple sauce into clean twist-off glasses and close tightly. Place the jars on the lid for about 5 minutes. Then turn it over again and let it cool down.
- Store the apple sauce in a cool and dark place. (Shelf life 3–4 weeks).