Redcurrant applesauce

Ingredients for 1 servings:

• 500 g currants, red, frozen
• 500 g apples, e.g. Braeburn
• ½ tsp cinnamon powder
• 2 bags of vanilla sugar
• n. B. sugar
• 50 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Use up leftover currants from the freezer

Place the currants in a saucepan. Peel, core, and dice the apples, then weigh them and add them to the currants. Add the cinnamon, vanilla sugar, and water and bring everything to a boil while stirring. Cover and simmer for about 15 minutes, stirring occasionally. Then puree with a hand blender. If the currants have thick seeds, the puree can be passed through a sieve if desired. Heat the puree again, season to taste, and sweeten to taste if desired. Then pour into prepared jars and immediately seal with lids. Allow to cool. Tip: Rinse the jars and lids with boiling water and let them drain on a fresh tea towel. Clean the rims of the jars with a paper towel before sealing them. Since I always have frozen currants in the freezer from the previous year, I like to make this puree, which goes wonderfully with pancakes, rice pudding, semolina porridge, pancakes, and much more. You can also use fresh currants, of course, plucking them from the stems, washing them, and weighing them.