Apple sauce for winter

Step-by-step cooking

1. Step 1:

   

   How to make apple sauce for winter? Which varieties of apples are best to use? Sweet and sour late, winter fruits are well suited for apple sauce. I took apples of different varieties collected at the end of October in the garden.

2. Step 2:

   

   Wash and dry the apples. Peel them.

3. Step 3:

   

   Prepare the remaining ingredients: coriander greens and hot pepper pods, rinse and dry with paper napkins. Peel the garlic and rinse the cloves as well. The amount of hot pepper can be increased or decreased depending on your taste preferences. Also, replace the coriander greens with fresh parsley if desired.

4. Step 4:

   

   Cut the apples into slices and send them to a small saucepan. Add cold water, put it on the stove. At high heat, wait for the boiling point, then reduce the flame and cook for five to ten minutes.

5. Step 5:

   

   At this time, chop the herbs and garlic. Chop the pepper arbitrarily. If necessary, remove the seeds from the pods, they give a special bitterness and sharpness. Since I like apple sauce more spicy, I left the seeds.

6. Step 6:

   

   Transfer the boiled apples with a large spoon into the bowl of a blender. Leave the apple broth, it may still be useful.

8. Step 7:

   

   Add salt, cilantro, hot pepper, garlic and suneli hops to the apples. Whisk everything until smooth.

9. Step 8:

   

   If in your opinion the puree turned out to be too thick, then add the required amount of apple broth. Mix everything until smooth. If your apples are too sour, then put a pinch of sugar in a blender. Mix everything again, taste it and, if necessary, add the missing component.

10. Step 9:

    

    Pour the apple sauce into a small saucepan, bring to a boil. Then turn down the stove to a minimum and cook the puree for about five minutes, stirring occasionally.

11. Step 10:

    

    Arrange the hot sauce in pre-sterilized jars and close with sterile lids. After complete cooling, remove the jars to a dark, cool place for long-term storage. I keep the sauce on the bottom shelf of the refrigerator.

12. Step 11:

    

    Serve with grilled meat, steaks, chops, kebabs and much more.

13. Step 12:

    

    Amazingly fragrant and delicious! This sauce is definitely worth a try!