applesauce

Ingredients for 4 servings:

• 2 kg apples, pitted and peeled, (previously approx. 2.5 kg)
• 350 g sugar
• 300 ml water
• 1 tsp, sautéed marjoram
• 1 tsp, leveled cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

à la roast goose (with marjoram)

Peel, core, and slice the apples (the smaller the pieces, the finer the purée will be). Combine the apple pieces with the sugar in a saucepan and heat. Heat on high for about 2 minutes, stirring constantly. Reduce the heat and add the water, but keep it simmering so the apple pieces break down. When you notice the purée consistency is the way you like it, add the marjoram and cinnamon and simmer for about 5 minutes more. Finally, pour the apple purée into jars and turn them upside down for about 5 minutes to create a vacuum. Note: The marjoram makes the apple purée reminiscent of Christmas goose stuffing! Tip: You can make amazing apple jelly from the apple peels (see recipe in my profile).