Fruity intense apple water & applesauce
Time
Preparation time: 10 min.
Cooking or baking time: 20 min.
Total preparation time: 30 min.
By pure coincidence I came to win during the apple sauce preparation, at the same time a kind of apple juice / apple water:
Some time ago my apple sauce was too liquid after cooking and I put the apples in a sieve to remove the excess water. At the cost of the collected water, I noticed that the juice tasted very intense with apples and decided to kill two birds with one stone: Applesauce and apple water!
Today I have finally finished the rest of my apple harvest this year and prepared the (hopefully) last jar of applesauce. To get enough of the refreshing apple water, I proceed as follows:
preparation
- The peeled, cleaned and chopped apples (amount corresponding to a large saucepan) are placed in about 5 liters of water with a little lemon juice and softly cooked on a low heat (it can also be boiled to intensify the taste in addition to the shells, but then in a tea filter or linen bag for easier removal after cooking.
- Drain apples in a sieve over a large container.
- The soft apple pieces as usual process to Mus.
The collected apple water is quite viscous and has a very intense apple flavor. You can enjoy it pure or diluted with water.
Also the applesauce lacks in flavor nothing and it does not differ from my conventionally prepared applesauce, which I cook it basically without sugar or spices, so that you only taste the pure apple. The Mus tastes contrary to expectations not? or bland, but delicious, as used to traditional preparation of my organic apples.
Whether mus or water contain vitamins, is in the case of applesauce and apple water not in the foreground for me. I get vitamins every day through a balanced diet of fruit, salad and vegetables.
The apple water - I deliberately do not call it apple juice - stays in the fridge for a few days and convinces with fruity mild acidity.
