Sugar-free applesauce for winter

Natural, fragrant and healthy delicacy. Harvesting applesauce for the winter is a great opportunity to preserve vitamins and healthy fiber from fruits for many months. Applesauce, served as an independent dessert, will bring joy to both adults and children.

UnicornSteak

Recipe author

Winner of the contest Best Recipe of the Week April 20-26

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 9 g

41 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
To prepare applesauce for the winter, prepare the following products: sweet and sour apples, cold drinking water and ground cinnamon.
Step 2:
Wash apples without scratches and dents under running water and cut in half. With a sharp knife, cut out the seed pods and stalks. And then cut the halves in half again. This way the apples will be ready faster. From homemade apples, the skin can not be cut off, since it contains a lot of useful fiber. But if the apples are purchased and covered with wax, I recommend removing the peel.
Step 3:
After peeling apples, immediately start their heat treatment, otherwise they will have time to darken. Transfer the apples to a suitable-sized saucepan and fill with water. I took a deep steel bucket. Bring the apples to a boil over medium heat and simmer for about fifteen minutes under a closed lid.
Step 4:
Cooking time may vary. Check readiness for a puncture with a knife. If the apples are soft, then it's time to remove them from the fire. And periodically stir the apples, checking if the water has boiled away. If yes, just pour more. Wash the cans with a brush with baking soda. Pour 50 ml into each.sterilize with water and at 800 watts in the microwave for 2 minutes. Of course, all furnaces are different. The landmark is the boiling of water. Wash the lids, pour boiling water and leave for now.
Step 5:
When the apples are ready, transfer them to a dish suitable for use with an immersion blender (just the nozzle can scratch the pan). I, at my own risk, will work right in the bucket. And immediately, without waiting for cooling, carefully whisk the apples into a homogeneous puree. Be careful not to get burned! In the middle of mixing, add cinnamon to taste and continue whipping. So the spice is better distributed in the puree.
Step 6:
Spread even hot mashed potatoes on the prepared jars and roll up the lids. Turn the jars upside down and wrap them, for example, in a towel. The jars should cool completely at room temperature. After that, they are subject to cleaning for storage.

If you, like me, preferred not to cut the peel, it is worth beating the apples very carefully with a blender so that the puree is as homogeneous as possible.
Be extremely careful when working with an immersion blender! Make sure that the working head of the nozzle is always recessed. Otherwise, due to the high speed of rotation of the knives, the apple mass can splash on the sides. A few drops of hot puree could instantly burn my wrist. Perhaps it even makes sense to use special culinary gloves.
I recommend storing the puree in the refrigerator, yet there is no main preservative, sugar, in it.
The flavor of the puree turns out to be just crazy - for connoisseurs of everything natural. And the taste, of course, will depend on the raw materials. If you like the taste of fresh apples, then the puree will please you.
Bon appetit!