Applesauce

Applesauce

1 kg apples

1/2 cup water

6 dl sugar

Use well-ripened but not overripe apples to puree. Peel and core the apples. It is important that any injured parties and insects are removed. Add the finished apple wedges in cold water so that they don´t darken. Boil on low heat. Stir now and then. Feel with a toothpick if the apples are soft. Stir in the sugar and bring to the boil again.

Mix the apple wedges to puree with a food processor. Fill the bowl half and mix in a couple of rounds so that the applesauce doesn´t run over.

If you don´t have a mixer. Pour the boiled apple wedges into a sift and press them through the sift using a ladle or something to press the apples until all has gone through the sift.

Pour into freezer boxes or jars in suitable sizes. Let cool and then close the cover. This way you it can be kept for 1 year. And you can take out and let thaw in the refridgerator as you want to use it. In the fridge it can be kept 1-2 weeks.

You can use less sugar or no sugar at all, depending on your preference.