Applesauce with orange juice, cinnamon and vanilla pod

Ingredients for 1 servings:

• 5 ½ kg apples, sour
• 1 liter orange juice
• 100 ml water
• 12 tbsp, heaped sugar
• 1 tsp, smothered cinnamon
• 1 vanilla pod(s)
• 5 tbsp lemon juice
• 1 lemon(s)

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 4 hours 20 minutes

Combine orange juice, water, sugar, and lemon juice in a large saucepan and stir to combine. Wash, peel, core, and dice all the apples, then add them to the liquid. Stir occasionally to ensure all the pieces come into contact with the liquid, as this prevents the apples from discoloring. If you like, grate in a lemon zest—I always do. Place the pan on the stovetop and cover with the lid. Heat gently on the lowest setting, but do not boil. For the mixture, it took me 30 minutes. Add the cinnamon and stir to combine. Split the vanilla bean in half and scrape out the seeds. Add the seeds and the bean to the pan and stir again. Turn the heat up to high, but not to full blast, just to a controlled temperature. Stir frequently. Foam will now rise between the pieces. Let it simmer for about 5 minutes. The apples should still have a bit of a bite and not fall apart. Remove the vanilla pod from the pot, remove the pot from the heat, and blend with a hand blender until the desired consistency is reached. Then return it to the heat and bring to a boil. Now pour it into glasses. It tastes great both hot and cold.