Apple Puree

Name: Apple Puree
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g apple; 100g Marzipan; 6 tablespoons Sugar; 1 vanilla; Some Apple juice; 1 tbsp raisin; 5 tbsp milk; Some Cinnamon powder

by Sleeping sheep

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Naturally, the apple puree as a Christmas gift cannot be the same as the ordinary jam that can be bought at any time in the supermarket. Cut the apple into small pieces instead of mashing it into a paste. If it is made with jam-like sugar without pectin, it will not become a jelly-like shape, but a soft puree-like shape. Use the gingerbread seasoning to add a Christmas flavor to this jam. Blended with fragrant marzipan and sweet and sour raisins. Finally, the milk is poured in, and the milky aftertaste is unknowingly added. Put it on the soft toast and you will know the difference immediately after a bite. When paired with yogurt or drizzled on ice cream, or if it doesn’t go well with anything, it’s just as good as an apple salad.

Ingredients

1000g Apple
100g Marzipan
6 tablespoons Sugar
1 Vanilla
Some Apple Juice
1 tbsp Raisin
5 tbsp Milk
Some Cinnamon Powder

Apple Puree

1. Cut apples into small cubes and put them in a pan, which is more convenient to fry

2. On the left is the sugar for making jam, on the right is the spice for making gingerbread bought in Nuremberg

3. Add apple juice to almost submerge the diced apples. Add the sliced herbs and cook together

4. Cook on low heat until the apples begin to soften and the juice begins to thicken. Take out the vanilla and add cinnamon powder

5. Cook on low heat until the juice is almost dry. Turn off the heat, cut the marzipan into small pieces and stir into the puree

6. Add raisins and pour milk. Do not have too much milk, and the puree must maintain the sticky form of the puree. After mixing well, bottle it while hot. The bottle must be full. Put the lid on and put it upside down for 10 minutes to keep the puree longer without opening the lid