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Applesauce from white filling for the winter

0
1270
Kitchen Russian
Calorie content 223 kcal
Portions 0.8 l.
Cooking time 10 h.
Proteins * 0.4 gr.
Fats * 0.4 gr.
Carbohydrates* 54.9 g
* per 100 gr. product
Applesauce from white filling for the winter
Content

Puree from this apple variety turns out to be very soft and delicate in taste, and at the same time quite sweet even with a minimal addition of sugar.

Ingredients

Cooking process

step 1 out of 5
Cut the pre-washed apples into random pieces, getting rid of the core with seeds. It is not necessary to peel them from the peel, since in the future it will be ground and you will not feel it in the puree.
step 2 out of 5
Place the pieces in a heavy or double bottomed saucepan. Sprinkle the apples with sugar and cinnamon and stir everything so that all the pieces are completely covered with the dry mixture.
step 3 out of 5
Remove the saucepan over medium heat and cook the apples, stirring constantly to keep the sugar from burning. As the apples heat up, juice will be released, which must be brought to a boil. Boil the contents of the saucepan for 5-7 minutes, then turn off the heat, cover the apples with a towel or lid and leave for 6-7 hours or overnight.
step 4 out of 5
After the specified time, grind the boiled apples with a blender, gradually increasing the power from medium to maximum. Stir the puree occasionally with a spoon to make sure the individual pieces are not lodged in the corners of the pot. Also add lemon juice at this stage.
step 5 out of 5
Put a saucepan with mashed potatoes over medium heat, bring to a boil and hold for 5-7 minutes. Then pour it into pre-pasteurized jars, close the lid tightly and make up the bottoms up. Cover the jars with a blanket or towel and leave to cool completely.
Bon Appetit!

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