How to make homemade apple puree?
The inspiration and the recipe for the apple puree as well as another recipe that is soon to come, I found on the blog called Na tanjiru.
The thing is that I had lots of apples that had lost their initial purpose. This is one excellent recipe how not to throw them away but use them in cakes, lunch, pastries etc.
- 1,2 kg of apples
- 2 dl of water
- 1/2 lemon juice
- a little bit of lemon zest
- 1 vanilla pod or 1 spoon of vanilla extract instead
- pinch of ground cinnamon
- cinnamon stick
- a spoon of honey
- Put the pot with 2 dl of water on the burner at medium temperature to boil.
- While waiting for the water to boil, wash, peel and clean the apples from seeds and cut them in equal cubes.
- Cut the vanilla pod, take out the seeds that you have to leave aside to wait for their turn, and put the vanilla pod in the boiled water along with apples, 1/2 lemon juice, and cinnamon stick.
- Cook the apples in boiled water for 30 minutes.
- When the apples are cooked (become soft) and the water reduces, mix the apples with a hand blender to get the puree.
- Add a little bit of lemon zest, vanilla seeds that you had left aside at the beginning and a spoon of honey in the mixture and mix it all in well.
- Pour the final mixture into a glass jar, leave to cool down, and then put into the fridge to use as an addition to various dishes and pastries.
How to make apple puree?
You don’t even have to make it. Just go to the store and save yourself the trouble for a couple hundreds of dinars.
But it somehow warms my heart when I make it by myself, because I feel better when I convince myself that I eat healthier 🙂 even though I put it in pancakes for example 🙂
What you cannot go without in this recipe are the apples. And then water, honey, lemon, vanilla, and cinnamon.
For some time now I have been using honey instead of sugar wherever I can, so that’s what I did in this recipe, too. It goes in the end anyway, so there wasn’t any problem whatsoever.
This is a basic apple puree or sauce recipe which you can certainly modify.
First, while I was cleaning the apples, pulling out their seeds and cutting them in equal cubes so that they can be cooked evenly, I put water to boil.
Just as the water boiled, I finished with apples.
I also cut the vanilla pod lengthways, took out the seeds and left them aside, while the very pod I saved for the next step.
I put apples, cinnamon, half-lemon juice, vanilla pod and cinnamon stick into the boiled water.
Basically, the cleaning of apples was the entire wisdom. I cooked all of this together for about 30 minutes. The longer you cook it, the puree gets denser, so be careful with that.
When everything was done, the apples became softer…I mashed the puree with a hand blender and added vanilla seeds. Then, a bit of lemon zest, a spoon of honey. And a bit more of ground cinnamon (I love the smell of cinnamon, especially in autumn).
You can add honey and cinnamon to your taste, but depending on the type of apples you chose for your apple puree (sweeter or sour).
And that’s it…
Put the puree in a jar and in the fridge. Use when you need it for sweets or for example as a sauce for pork meat.