Apple puree: recipes. Applesauce: quick recipe

Applesauce for the winter- This is one of the most delicious winter apple preparations. Applesauce is a delicious fruit dessert that is ready to eat. In addition, you can cook a large number of dishes with it. For example, use it as a filling for buns, pancakes, pies, stroodles.

You can use it to coat homemade waffles and cake layers. Applesauce also makes a very tasty airy soufflé or. Moms who have children infancy, they know very well that starting from six months, every baby needs complementary feeding, in particular vegetable and fruit purees.

You can, of course, buy ready-made baby puree, but it is best to prepare it yourself without any preservatives, using only fresh apples. Properly cooked homemade applesauce for the winter must have a liquid homogeneous structure. There should not be any pieces of apples in it.

To prepare just such a puree, give preference to summer apples and autumn varieties. As a rule, their flesh is soft and loose, and even after a short heat treatment it quickly boils. Prepare too applesauce for the winter, recipes, that we offer you will help you with this.

Applesauce for the winter: the best recipes with photos

Applesauce for the winter - recipe

Ingredients:

• – 2 kg.,
• Sugar – 1 glass,
• Water – 1 glass,
• Lemon juice - 1 tbsp. spoon.

Remove the skins from washed apples. Remove the seeds. Cut into small slices. Place the apples in a saucepan or basin. Fill them with water. Cook the apples over low heat for 30-40 minutes, stirring them occasionally. During this time, the apple slices will have time to boil, but not completely.

There are several ways to turn apple pulp into puree. The most convenient way is to beat them with a blender. If you don't have one, just rub the apples through a sieve. Place the applesauce back on the heat. Add sugar and pour lemon juice. Stir with a spatula. Cook the applesauce after boiling for another 10-15 minutes. Like apple jam, marmalade or marmalade, it should only be poured into sterile jars and while hot.

Jars of puree can be rolled up either with metal lids or covered with plastic clapper lids. Remember that jars of puree closed with metal lids must be turned over and wrapped until they cool completely.

Applesauce with cinnamon - recipe

Ingredients:

• - 1 kg.,
• Water – 1 glass,
• Granulated sugar – 200 gr.,
• Cinnamon powder - on the tip of a teaspoon.

Wash and peel the apples. Each apple must be cut into two parts, remove the hard center with seeds, and then cut into thin slices. Once all the apples have been chopped, place them in a saucepan. Fill with water and bring to a boil. Boil the apples for about 30 minutes. Remove the pan from the stove and beat the boiled apples with a blender until smooth. Add sugar and cinnamon powder to applesauce.

Stir and cook the puree for another 10 minutes. While it is finishing cooking, sterilize the half-liter jars in any way convenient for you. Pour the finished applesauce with cinnamon hot and immediately roll up with metal lids. Turn the jars upside down and wrap them up.

Applesauce for children for the winter Can also be prepared with the addition of condensed milk.

Applesauce with condensed milk - recipe

Ingredients:

• Apples – 2 kg.,
• Condensed milk (raw) – 1 can,
• Water – 1 glass.

Cut the peeled apples into small slices. Place them in a saucepan and fill with water. Cover the pan with a lid and let the apples simmer over low heat for one hour. Stir the apples every 15 minutes to prevent them from burning. Remove the pan from the stove and chop the apples using a blender or pass through a sieve.

Place the resulting applesauce back on the fire. Add condensed milk. Stir until smooth. After adding condensed milk, cook the applesauce for at least 10 minutes. Place the finished product in half-liter jars that have been sterilized before.

The result is no less tasty and silky texture. baby applesauce for the winter with cream. This puree can be given even to children under one year old.

Applesauce with cream - recipe

Ingredients:

• Apples – 2 kg.,
• Cream with a fat content of at least 30% - 250 ml.,
• Granulated sugar - 1 cup,
• Water – 100-150 ml.

Rinse the apples well. Peel them and remove the seeds. Cut into slices. Pass the apples through a meat grinder. Pour the resulting applesauce into a saucepan. Add sugar to it. Brew on low heat 30-40 minutes. Don't forget to stir periodically. After this time, pour in the cream. After adding the cream, cook the puree for another 5-7 minutes.

Prepare applesauce for the winter You can do it not only on the stove, but also in a slow cooker.

Applesauce in a slow cooker - recipe

Ingredients:

• – 1.5 kg.,
• Sugar – 10 tablespoons.
• Water – 1 glass.

Place the apples cut into pieces into the multicooker bowl. Pour in water. Turn on the “Extinguishing” mode for 1 hour. After the beep you will hear at the end of the program. Transfer the softened apples to a deep bowl. Use a blender to puree them. Pour the applesauce back into the multicooker bowl. Add sugar. Stir with a spatula. Close the lid. Again select the “Stew” program only for 10 minutes. While the puree is preparing, keep the jars and lids in a water bath. Place the puree into sterile jars and seal.

Ingredients:

• 1.8 kg sweet apples (this is the weight of already chopped ones)
• 150g sugar

The yield from this amount of product is approximately 1.6 liters of puree.

Applesauce for the winter - recipe

Wash the apples, cut into small pieces, removing the core. Peeling the apples will make the process of making puree easier later on. But it should be noted that the peel contains a lot useful substances, so it’s still better not to peel the apples.

Pour some water into a large saucepan. Its quantity depends on the quality of the apples. If the apples are juicy or “meaty,” then less liquid will be needed than if the fruits are a bit dry. Water is needed only to prevent the apples from burning before they “give” their juice.

Place the apples in a saucepan and place over low heat. Cover the pan with a lid and simmer (simmer) the apples until they become soft. Cooking time again depends on the type of apples, durum varieties They cook, of course, longer.

Place the boiled apples in small portions into a colander (large sieve) and rub through it; it is convenient to use a large spoon for this. If the apples are unpeeled, the peel in the form of a thin film will remain in the sieve, and all the pulp will pass through the holes. If the apples were peeled, then the process of turning them into a puree mass will take place very quickly and without any residues.
So gradually wipe all the apples.

The puree is already very tasty at this stage (provided that the apples were sweet enough) and is completely ready for use.

But if you plan to prepare puree for future use (for the winter), then you need to add sugar to it and boil it a little more. The amount of granulated sugar needed depends on the taste of the apples. If the fruits were initially very sweet, then you will have to add a little sugar (100g per 1kg of chopped apples). If the apples were sour or viscous, then you can sweeten them more strongly (150-200 g of granulated sugar per 1 kg of previously prepared apples). It's a matter of taste here.

Place it again applesauce over low heat and simmer for 10 minutes, stirring constantly to avoid burning. Pour the still boiling puree into sterilized jars and immediately seal them with metal lids using a sealing machine. Turn the jars upside down and cover with something warm. When they cool down, you can turn them back over and store them in the cellar for the time being. And in winter, take out a jar, open it and enjoy the taste, remembering summer. You can also make beetroot and applesauce

Applesauce, winter recipe

Homemade applesauce is a storehouse of vitamins and valuable nutrients. You can cook it very quickly. The dish turns out aromatic and retains summer freshness and juiciness all winter long. Baked goods with applesauce simply melt in your mouth and even a very strong-willed guest will not be able to refuse it.

1. type of dish: Dessert
2. dish subtype: Apple dish, filling.
3. number of servings out: 25.
4. weight of the finished dish: 2.5 kg.
5. cooking time:
6. National cuisine to which the dish belongs: Russian.
7. Calories:

Ingredients for making applesauce

• Apples – 2 kg.
• Water – 2 glasses.
• Granulated sugar – 200 g.

Making applesauce: a classic recipe

1. Real housewives rarely rack their brains over what to cook for breakfast, lunch or dinner. They always have plenty in stock interesting ideas. By preparing food for the winter, you can always diversify your family’s daily diet. For example, applesauce is served and how independent dish, and as an addition to other delicacies. For example, it goes well with pancakes, waffles and pancakes. Some housewives add apple puree to creams and mousses for cakes. This dish is also an excellent filling for pies. The main thing is to stock up on them for future use.
2. We offer a simple recipe for apple puree for the winter. To prepare this delicacy at home, you will need to select ripe starchy fruits. You can take any variety. Peel the apples from seeds and stems, cut into four parts. Pour water into a saucepan and place the fruit slices in it.

Prepare applesauce: peel and chop apples

1. Bring the mixture to a boil and cover with a lid. After 5-7 minutes, remove the pan from the heat.

Preparing the puree: bring the apple mixture to a boil

1. After waiting for the cooking to cool, drain the apples in a colander. Then grind the pulp through a sieve.

Apple puree: puree apples

1. Transfer the resulting mass back into the pan, but without water. Add sugar to it, stir and cook for 5 minutes. Add water if necessary. When the puree is ready, transfer it to sterilized jars and seal with lids. Then the containers need to be turned upside down and covered with a blanket. So the jars are stored for at least a day before being transferred to basements and pantries.
2. If desired, you can flavor the dish with cinnamon or vanilla. If you like sour treats, pour 1-2 tbsp into the mixture during cooking. l. lemon juice. It is an excellent substitute for table vinegar.

Applesauce with condensed milk for the winter

Ingredients:

• Apples – 2 kg.
• Water – 1 glass.
• Condensed milk – 1 can.

1. Remove the cores of the apples and cut them into slices without removing the peel. Place the fruit in a saucepan, add water and place on the stove. Boil apples until softened. To make puree, pass them through a blender after cooking.

Applesauce made using a blender

1. It is known that the skin of apples contains much more vitamins than the pulp. It should be cut only when the fruit is intended for an infant under 1 year of age. It is healthier for children to eat apples whole, but it is better without seeds.
2. The finished soft mass must be mixed in a saucepan with condensed milk and put back on the fire. 7 minutes after boiling, the puree will be ready. It needs to be placed in sterilized jars, screwed on with lids and left for a day in a warm place. Then the workpiece can be moved to the basement or pantry and left until winter.
3. You can cook condensed milk yourself. At home, it turns out even tastier and healthier. If you are preparing purees for children, do so instead of buying a ready-made product with a huge amount unknown additives.

Recipe for baby apple puree without sugar

Ingredients:

• Apples – 1 kg.
• Water – 1 glass.

If you want to prepare baby applesauce for the winter, you can’t do without granulated sugar. If you are afraid of harming your child with excess glucose in dishes, use substitutes. For example, brown sugar is considered healthier than its white counterpart. You can prepare puree with it according to the classic recipe.

Delicious baby applesauce without sugar

However, in cases where the baby is allergic to sugar, simply do not preserve it for the winter. It is enough to cook a small portion of the delicacy and feed it to the whole family, and the baby will be delighted.

1. Apples should be processed and the center removed.
2. Then the fruit is cut into slices and boiled in water until soft.
3. After this, the apples are ground through a sieve and boiled again over the fire for no more than 5 minutes. At this stage, the process of making puree can be considered complete.

Sliced ​​apples for puree

How to make applesauce: video recipe

Ingredients:

• 3 kg apples.
• 1 kg sugar.
• 600 ml water.

Another technology for preparing applesauce for the winter is suggested by the author of the video, Marina. She peels the fruit and cuts it smaller into several pieces. Then the heroine of the video puts all this in a saucepan, adds water and cooks until the pulp becomes pliable. The cook processes the finished mass with a blender. After repeated short cooking, the delicacy can be poured into sterilized jars. The mass looks too liquid, but after cooling it becomes quite thick. You can watch the process of making homemade fruit puree in the following video:

Learning how to make apple puree is useful not only for those who have their own garden and every year the question arises of selling a rich harvest. This skill is useful for everyone modern mother and grandmother. The delicacy is rich in iron and vitamin C, which is incredibly useful for both a growing and mature body in conditions of constant deficiency of essential substances.

Fruit preparations are a good help in winter cooking. Both adults and children love applesauce. This is both an independent dish and a good addition to porridges, an additive to pies, and a base for dessert.

Preparing apples for puree

For preservation, it is recommended to choose late-ripening varieties of apples. If you give puree to your baby, you should not take fruits with red skin - they provoke allergies.But yellow and green are the most recommended in this case.

Before cooking the puree, all cooked apples are washed and carefully sorted, removing damage. Then the skin is peeled, the seeds and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pan with water. To prevent the apples from darkening, acidify the water with lemon.

The best applesauce recipes for the winter, like in childhood

Preparing puree is not difficult; even a novice housewife can handle this procedure. Don't limit yourself to just one simple recipe– apples go well with other fruits and vegetables. Therefore, you can safely experiment with creating your own original recipes, using the ones below as an example.

• Apples -2 kg
• sugar -1 cup (optional)

Water should cover the apples no more than 3 cm. The algorithm for preparing puree is as follows:

• Place the pan on low heat and boil for 15 minutes;
• the softened apples are removed and rubbed through a fine-mesh sieve;
• the puree with the juice released from it is put back on the stove and brought to a boil;
• immediately packaged in hot, dry jars and sealed.

Cool upside down, covering the container with puree with a thick blanket. If you want to get a sweet mass, then add sugar - a glass of the product for 2 kg of apples. Then the puree is removed from the stove not at the moment of boiling, but allowed to boil for another 15 minutes.

The puree according to this recipe fully lives up to its name - it turns out so tender and airy. Apples are prepared in the usual way and placed in a saucepan with a thick bottom, adding a little vanilla. The next steps are:

• apples are filled with water - 2 cups per 5 kg of fruit;
• sprinkle with sugar (1/2 – 1 cup); the amount depends on the acidity of the fruit;
• simmer with constant stirring until the apples soften;
• beat with a mixer or blender;
• pour in condensed milk (the whole jar);
• simmer slowly for 5-10 minutes until the mass becomes homogeneous.

Packed, sealed and cooled traditional way. You won’t be able to pull any child’s ears off this dish.

Without sterilization

You can make puree without sterilization, but only in small quantities. Even if the prepared apples will not be boiled, you will still have to blanch them. And it is best to do this in a water bath.

For this recipe, there is no need to chop the fruits - just divide them into halves and sprinkle with lemon juice. It is not recommended to steam fruits for a long time - 2-3 minutes are enough to make them soft. The less the apples are subjected to heat treatment, the more nutrients they retain.

Next, beat the fruits with a blender into a fluffy mass and rub through a sieve. IN ready-made puree add sugar to taste (or you may not add it), a little cinnamon or vanilla. This preparation goes well with purees from other fruits.

For children without sugar

As complementary foods, infants are given various purees that can be prepared at home. You should first stock up on small jars of mayonnaise or baby food.

• prepared apples (1.5 kg) are cut into quarters;
• boil for 15 minutes in water (450 ml);
• Place the apple mass in a blender bowl, add the juice from one lemon and beat;
• Packed in jars, sterilized for 10 minutes and rolled up.

You can combine an apple with carrots - you will get an excellent dish for the first feeding. When giving puree to a baby, it is recommended to dilute the mixture with breast milk at first so that the child’s body can more easily adapt to the new food.

Banana puree

And this puree is not canned, but is used freshly prepared as a nutritious dish for infants:

• 1 apple is boiled for 5 minutes and then pureed;
• Peeled banana is mashed separately;
• After mixing the ingredients, beat with a blender.

Before giving your baby apple-banana puree, dilute it with 1 tbsp. breast milk or mixtures.

In a slow cooker

Multicookers have already firmly established themselves in the kitchens of many housewives - dishes prepared in them are considered more healthy. So the puree prepared for the winter using this unit retains its properties as much as possible.

• prepared and finely chopped apples (1.5 kg) are placed in a multicooker bowl;
• pour in a glass of water and turn on the “Stew” program for 1 hour;
• transfer the apples to another container, let them cool, and then grind them through a sieve;
• the puree is mixed with a glass of sugar and returned to the slow cooker;
• Once again keep in the stewing mode, but only 10 minutes.

Puree packaged in jars can be safely stored at room temperature.

This dish turns out interesting in color and very appetizing. The combination of two fruits makes the taste unusual and the puree healthy. To prepare it, take 1 kg of apples and pumpkin, a glass of sugar and 5 g of orange zest.

• the ingredients cut into small cubes are steamed until soft;
• then beat the mass with a blender and put it in a saucepan;
• adding zest and sugar, boil for 10 minutes;
• Packed in jars, sterilized for 20 minutes.

You can do without sterilization if you prepare the puree in a slow cooker.

Puree with wine

It's pretty original recipe preserved apple mass - it contains red wine.

• 1 kg of peeled and chopped apples is covered with granulated sugar (0.7 kg);
• sprinkle with red wine (2 tbsp) and let it brew until the fruits are covered with their own juice;
• cook over low heat until the apples take a puree form;
• Having cooled the mass, it is whipped with a blender and then packed into jars, after which it is sterilized.

Despite the fact that wine is used in the recipe, children can safely give this puree.

Everyone has their own taste preferences, so don’t stop at the above recipes. You can try the following combinations of ingredients in one puree:

• 3.5 kg of apples and 1 kg of pitted prunes;
• apples (1 kg), boiled in cream (0.5 cup);
• mix apple puree (700 g) and cherry puree (150 g);
• Carrot, apricot and apple puree are perfectly combined in one mass;
• the combination of strawberries and plums with apples gives an unusual taste;
• Quince will add an unusual aroma to apple and pear puree.

Each option can be prepared using any of the methods described - in a saucepan or slow cooker. Whether to add sugar or not, and in what quantity, each housewife decides for herself. Here, apple varieties are usually taken into account - if they are sour, then sugar will come in handy.

Made for the winter delicious preparation, the housewife can pamper her family with unusual desserts and seasonings based on applesauce.

Seasoning for meat dishes

From apple mass (600 g) in combination with plum puree (200 g), prepared without sugar, a good seasoning is obtained, reminiscent of Tkemali in taste.

• Having combined both masses, add a glass of sugar and put on fire;
• the puree is boiled down to 1/5 of the original volume (over low heat and with constant stirring);
• sift 1 g of cinnamon, 0.5 g of ginger and cloves.

Spices are added to the boiled mass, mixed well and immediately packaged in jars.

Spicy sauce

This recipe will make an excellent addition to salads, appetizers and side dishes.

• Place the canned apple puree in a saucepan and bring to a boil;
• add a little butter, a few grains of cloves and a pinch of grated ginger;
• After mixing well, remove from heat, cool slightly and beat with a blender.

Serve chilled in a gravy boat.

Spicy puree

Applesauce can be used to make excellent spicy snack. To do this, dilute the same amount of vinegar in a quarter glass of heated water (it’s better to use apple cider vinegar) and let it brew for an hour and a half.

Then the liquid is heated again and 2 tablespoons are poured into it. mustard powder. This mass is mixed with canned apple puree and infused in the refrigerator. The resulting sauce will be an excellent addition to meat dishes, but you can also spread it on bread to make spicy sandwiches.

To prepare this dessert you will need 1 kg of ready-made applesauce, 3 eggs and 50 g of powdered sugar. If the preservation was prepared without sugar, then you need to take it (0.5 kg).

• the puree is placed in an enamel bowl and, if necessary, sugar is added;
• beat with a blender for 15 minutes;
• add separately beaten proteins and mix again.

The mass must be beaten until it turns light. The degree of readiness is checked on a saucer - a drop of puree should not spread. Next comes drying in the oven in low forms covered with parchment. For 12 hours the temperature is maintained at no more than 70°C.

The readiness of marshmallows (as well as pies) is determined using a match (or a wooden toothpick). If it remains clean when removed from the marshmallow, then the dessert is ready. It is removed from the mold, cut into small rectangles and rolled in powdered sugar.

Mousse jelly

For this surprisingly tender dessert, it is better to take 350 grams of canned sugar-free puree. The mousse is prepared according to this recipe:

• 10 g of gelatin (you can take 1 tsp of agar) dissolve in a quarter glass of water;
• 2 egg whites beat with fructose (2 tbsp);
• when the egg mass becomes fluffy, add puree and continue beating;
• gelatin is slowly poured in during the process.

The whipped mass should double in size and have a stable consistency. The jelly is poured into molds and placed in the refrigerator to harden completely.

How to serve puree in an original way

Children love sweets very much, but they may refuse regular applesauce. In this case, it’s worth showing your imagination and decorating the dessert in an original way.

• a glass of chilled cream is whipped into a fluffy foam;
• Place 3 tbsp on the bottom of the bowl. puree;
• the next layer is soft cookies broken into pieces;
• Next, spread the cream.

So, layer by layer, alternate the ingredients until the bowl is full. Everything is covered with beautifully placed cream on top. All that remains is to sprinkle with grated chocolate and put in the refrigerator for half an hour. This dessert can become a decoration for a children's holiday feast.

In order for apple puree to be tender and tasty and to last for a long time, the housewife must adhere to the following rules:

• It is better to prepare a lot of sweet varieties without sugar;
• It is advisable to boil the applesauce for no more than 15 minutes;
• when cooking, use only a thick-walled pan (or basin), then the puree will not burn;
• You should not cook large volumes at once - in this case the mass will not cook evenly;
• if a combination of ingredients is intended, it is better to puree them separately and then mix;
• you need to beat the mixture after it has cooled;
• packaging into jars is carried out only in hot form; at the same time, the jars themselves must be well heated;
• lids must be sterilized; they must be wiped dry before putting them on the jar, otherwise mold will form during storage;
• Store applesauce at a low temperature, away from sunlight (in a pantry or cellar).

It is better to pack the finished puree in small containers. But then the mass must be sterilized in a pan of water or in a preheated oven. After opening the jar, the product does not last long, and uneaten puree will have to be thrown away after 3 days.

Nezhenka applesauce - an unforgettable taste of childhood: video

How to make applesauce at home for the winter: video

Apples - valuable source vitamins and microelements, useful to the body, which are so lacking in winter. Having worked a little in the autumn on preparing preserves, the housewife will significantly enrich the diet of her household during the cold season.

Fruit puree, including apple puree, can be given before main feedings once or twice a day. It depends on how the baby reacts and assimilates it. If your stomach is upset, you should limit yourself to one dose. You should start with half a teaspoon, gradually increasing the serving volume to 50 grams. at once. If the baby eats and nothing bothers him, you can safely continue complementary feeding.

When the mother notices changes in the stool (it has become liquid), the child’s cheeks are red, rashes appear, and he is suffering from bloating - you should immediately stop introducing complementary foods and consult a doctor.

Benefits of apple puree for babies

Applesauce is great for introducing fruit. When asked what color apples should be, pediatricians will give a clear answer – green.

• they do not cause allergic reactions;
• filled with vitamins and microelements (iron is especially valued);
• improve digestive functions;
• fiber and pectin, which are part of the fruit, help cleanse the intestines;
• increase appetite and strengthen the body's protective functions, thanks to antioxidants and vitamin C;
• help normalize blood sugar levels;
• cleanse the blood;
• have a positive effect on the functioning of the kidneys and liver;
• apples darkened in air are useful for anemia;
• sweet varieties will relieve headaches and restore fragile blood vessels.

Making applesauce for your baby

Making apple puree at home for your baby is not at all difficult. You can, of course, buy puree in the store, but a dish prepared by mother’s loving hands will be much tastier and healthier.

Which apples to choose? Of course, if seasonal fruits grandma will bring it from her dacha or village - it will be the best option. But when this is not possible, it is winter outside, then for complementary feeding you should choose apples of the domestic varieties “Simirenko”, “Antonovka” or “Snezhka”. They are sweetish and not sour. Huge shiny foreign fruits, perfect shape not worth purchasing. The fruits have been chemically treated and may be genetically modified. Sour varieties are not suitable for complementary feeding - the juice can cause irritation of the mucous membranes and damage the enamel of the teeth. And the baby is unlikely to like sour things after feeding on sweet mother’s milk.

You don't need a lot of fruits to make the puree. Half an apple is enough for one meal. You can prepare fresh food for the next feeding.

Fresh Apple Recipe

To get started you need:

• wash the fruit;
• remove skin, seeds and hard membranes;
• rub on a grater and through a sieve. You can use a blender.

Sugaring the treat is not recommended. The child must get used to the natural taste. It is advisable to accustom him to natural sugars and already in three years old treat the baby with May honey. Sugar for babies - Notthe most useful and necessary product.

Recipe for cooked apples

The washed apple is placed in boiling water and cooked for several minutes.

1. You can cook it in a slow cooker. One apple is peeled, cut into pieces and placed on a multicooker grid. Turn on the “steam” mode for 15 minutes. The finished fruits are softened with a spoon and cooled.
2. Or bake in the oven. Wash two small apples, cut out the core, leaving the fruit whole. The fruits are placed in a frying pan or baking dish so that the juice does not leak out and burn. In 20 minutes. the apples are ready. They are cleaned, cooled, ground in a blender or rubbed through a strainer. Baked apple puree has a laxative effect. If your baby has problems with constipation, it is enough to give him this puree twice a day and his stool will normalize.

Preparing puree for an infant for the winter

To feed your baby, you can prepare puree for the winter. This is very convenient, because after spending a little time in the summer, in winter it will be easier to open the jar and feed the baby. Moreover, such fruits will be preserved by everyone useful qualities and will not cause harm to the body, as an apple treated with chemicals bought in the middle of winter can cause.

Don’t be lazy and prepare apple puree for your beloved baby

Winter recipe

Ingredients:

• apples 1 kg;
• sugar 1 tbsp;
• water - half a liter.

Wash and clean the fruits of excess - peel, partitions, seeds. Grind in a blender. Place the resulting mass on low heat in an enamel bowl and, adding water and sugar, cook until tender for no more than 30 minutes. Do not leave the stove, but stir all the time so that the mass does not burn. Pour the finished puree into clean, sterilized jars with screw-on lids. The smaller the jar, the more convenient it will be to use in winter or spring. The baby will not be able to eat much, and open puree will quickly spoil.

Important! White sugar can be replaced in the recipe with cane, it is of higher quality and healthier for infants.

Healthy: and at what age can you start giving it.

Can it be combined with other products?

Apples go well with vegetables and fruits. They can be combined based on the preferences of the baby. An apple combined with a sweet pear will be especially tasty. An apple is also combined with a banana, boiled zucchini, boiled pumpkin and carrots. Assorted fruits and vegetables should be given little by little and the reaction monitored, because Excessive consumption can easily upset the stomach and cause allergies.

1. Recipe for apple and pear. The fruits are boiled or steamed. Then grind in a blender or puree. You can add a little cinnamon. This will expand the baby's sense of taste.
2. Apple and banana recipe. The washed fruits are peeled and ground. Heat treatment not required for cooking.
3. Apple and pumpkin recipe. 1 piece of pumpkin and half an apple are boiled or cooked in a slow cooker. The finished fruits are kneaded or ground. You can add butter.
4. Carrot-apple puree recipe. Boil the apple and peeled carrots, mash, grind, and cool. Salt is not recommended.

Restrictions on use

Applesauce should be included in the baby's diet in reasonable quantities. If you overfeed it even with the greenest and fresh apples, digestive disorders, colitis and diarrhea may occur. Sometimes they can cause allergies. The baby should be given half a teaspoon of puree twice a day.

On the first day - ½, on the second - 1 teaspoon, on the third - 2 teaspoons. By the age of one year, the baby should eat no more than 200 ml. fruit puree per day.

When mommy has no time to rub fresh vegetables and even more so when making winter preparations at home, she can easily buy ready-made puree at a pharmacy or supermarket.

Main, take precautions:

1. Choose jars from manufacturers who do not add preservatives, thickeners or starch to the puree. It is better to give preference to the manufacturers “FrutoNyanya”, “Hipp”, “Spelenok”, which do not add anything other than apples, water and vitamin C. But the companies “Agusha” and “Semper” produce purees with thickeners. The Haynes company adds lemon juice to the apple, which can cause allergies in infants;
2. Look carefully at the date of manufacture;

Make sure your diet is appropriate for your age. The label of baby food products always indicates at what age it is recommended.

You can also study:

It’s easy to make tender, incredibly tasty applesauce at home! Take ideas from the recipes in our selection.

The kids love applesauce so much. And how many vitamins it contains! Stock up on this wonderful dish for the winter.

• Apples 1 kg
• Lemon 1 piece
• Sugar 3 tsp

To prepare we need: apples, sugar and lemon.

Peel and peel the apples and cut into slices.

Cut the lemon in half and squeeze out the juice.

Place apples, sugar, lemon juice in a saucepan and add 2 tablespoons of water. Cook over medium heat for 15-20 minutes.

Pasteurize the jars.

Grind the cooked blocks into puree with a blender. Boil the applesauce a little again.

Fill the jars with puree and close the lids. Place the jars with the lids down for 5 minutes, then place them in their normal position.

Recipe 2, step by step: tender homemade applesauce

It is best to use summer varieties of apples for puree, with juicy and soft pulp.

Before you start cooking, I would like to note that the proportions of apples and sugar can vary significantly depending on the sweetness of the apples. For sour apples, the amount of sugar can be increased, but if you like sour things, then use sweet apples, then take less sugar.

• Apples – 2 kg.
• Granulated sugar – 200 gr.
• Water – 100 ml.

Wash the apples. I don’t remove the skin from them, because in the process of grinding the puree with a blender, it is completely ground. Each apple must be cut in half. Remove the center with a knife and then cut into thin slices. Remember that the thinner they are cut, the less the puree will cook.

Sprinkle the chopped apples with granulated sugar. Stir.

All you have to do is wait until they release the juice. From my experience, I will say that this can take from one to 2 hours.

After this time, transfer the apples to the pan. Pour in water. I add water specifically so that the apples do not burn to the bottom during the cooking process.

Cook over low heat for about 1 hour, stirring with a spatula or spoon. As soon as you see that the apples are boiled, but the skins are still visible, you can consider the puree to be ready. Turn off the heat and leave the puree to cool. Grind the cooled apple puree with an immersion blender until smooth.

Bring the puree back to a boil, and in the meantime, sterilize the half-liter jars and metal lids. Scoop the puree into clean jars. Cover with a lid and roll up. Jars with tasty treat I recommend turning it over and wrapping it until it cools.

For long-term storage It is advisable to take them out into a cold and dark room. Winter is coming, and then it will become a real find - you can spread it on a bun and bake some kind of pie.

Recipe 3: applesauce with condensed milk Nezhenka (with photo)

Applesauce is loved not only by children, but also by adults - it is truly an incredibly tasty and healthy delicacy. And if it is also prepared at home, it turns out to be a fabulous treat. But today’s recipe will definitely surprise you with the result - Nezhenka applesauce fully lives up to its name: it is a very delicate dessert that simply melts in your mouth.

This homemade apple puree uses sweetened condensed milk for... ready dish has amazing creamy taste, pleasant silky consistency and subtle fruity aroma. It can be eaten plain as a dessert, used as an addition to pancakes or pancakes, and even layered into cake layers.

• apple – 3 kg
• condensed milk - 1 can
• water - 1 glass
• sugar - 0.5 cups

To prepare a tender and very tasty applesauce, take apples, condensed milk, granulated sugar and water. Apples of absolutely any variety are suitable, even if they are not ideal: crumpled, soft... The main thing is that they are not rotten. By the way, I recommend using sweet and sour or even sour apples so that the finished applesauce is not too sweet. 3 kilograms is already in purified form.

We take large-volume dishes with thick walls (a cauldron is best). Wash the apples, peel them and remove the seed pods. We mercilessly cut out all substandard places. Grind the pulp into small pieces. Pour a glass of water over the apples, cover the dish with a lid and simmer everything over medium heat until the fruit slices soften. Depending on the type of apple, this will take 20-25 minutes after boiling. If your apples are a little dry (that is, not too juicy), feel free to add more water so that the fruit does not burn.

When the apple slices begin to fall apart, add sugar, mix everything well, cover again and simmer the fruit over medium heat until completely softened. About another 15 minutes. Just don’t forget to stir the contents of the pan a couple of times so that the apples don’t stick to the bottom.

When the fruit slices are almost completely softened, beat the apple mixture with a submersible blender. If you don't have one, you can crush the apples with a apple masher to mashed potatoes, but in this case it will not be possible to achieve 100% smoothness and uniformity.

Finally, our secret ingredient is sweetened condensed milk. Pour it into the applesauce and mix everything well.

Actually, that's all - the recipe for Nezhenka applesauce is very simple and straightforward. All that remains is to put the finished treat into sterile jars - I got about 2.5 liters. Personally, it is most convenient for me to sterilize jars in microwave oven. To do this you need to wash them in soda solution, rinse and pour approximately 100 milliliters into each cold water. Steam in the microwave at the highest power for 5-7 minutes each (for 0.5-1 liter jars). Just boil the lids for about five minutes. My little one loves fruit puree very much, but for some reason it always comes in small portioned jars (from store-bought puree) - they say it tastes better for them.

We seal the jars with pre-prepared lids, cool them with the bottoms up and store them in a dry, dark, preferably cool place - a basement or cellar. If you have enough space in your refrigerator, store it there. I don’t store this applesauce at room temperature, so I can’t vouch for the results.

Nezhenka applesauce 100% lives up to its name: it is unusually tender, smooth, and moderately sweet. By the way, my mother-in-law said that she had never tried anything like this in her life - how tasty and aromatic applesauce is.

Recipe 4: Homemade applesauce with pear

• 0.5 kilograms of pears (pears should be ripe and sweet)
• 0.5 kilograms of apples (any variety can be used),
• 0.5 kilograms of sugar.

Wash the pears and apples and then peel them.

Cut the fruit into small pieces. Place the chopped apples and pears in a bowl.

Add granulated sugar and a little water.

Place the bowl of fruit and sugar on the fire and, stirring constantly, bring to a boil.

Then reduce the heat and simmer the fruit for 30 minutes.

Then puree the ingredients using a blender.

And put it on the fire again for 30 minutes.

Slowly pour the finished apple and pear puree into jars. Let's put the lids on them for the winter.

Recipe 5: applesauce with orange in a slow cooker

• Apples 300 g
• Oranges 300 g
• Sugar 400 g

Peel the fruits, place in a separate container, cover with sugar and leave for 2-3 hours. Place all ingredients in a multicooker bowl. Close the lid, use the Program Selection button to set the STEWING program, and use the Cooking Time button to set 1 hour. Press the Start button and cook until the end of the program.

Tip: if desired, oranges can be replaced with grapefruits or tangerines.

Recipe 6: apple and pear puree with lemon (step by step)

Homemade applesauce will be a wonderful winter treat not only for children, but also for adults. This puree can be used as a filling for homemade pies and pies or as a base for juice. Typically, 100% applesauce is very thick. In order for it to obtain the desired consistency, add pear puree. A pear is juicier than an apple, so adding pear juice will slightly dilute the applesauce and make it more tender and soft. The ratio of apples and pears is determined individually, according to taste. Proportionally, the number of pears should match the number of apples.

• Apples 2 kg
• Pears 2 kg
• Lemon 1 pc.
• Sugar 4 Glass

Wash the apples and peel them. Grind in a blender. Squeeze the resulting puree and pour the juice into a separate bowl.

Wash the pears, peel them, grind them in a blender and squeeze out the juice. Mix apple and pear juice. Also mix apple and pear puree, add lemon juice, stir. Pour in sugar and dilute with the mixture of juices obtained by squeezing. Place the pan on the fire and bring to a boil, stirring gently.

Sterilize the jars and boil the lids. Divide the puree into jars.

Cover the jars with lids and place on water bath for 20 minutes.

After 20 minutes, remove the jars and roll up the lids using a seaming machine. Leave to cool at room temperature. Store in a cool place. Bon appetit!

Recipe 7: How to Make Sugar-Free Applesauce

• apples - 3 kg;
• water - 300 grams

I wash them thoroughly and immediately discard spoiled ones.

I cut the apples into slices and remove the middle. I don't peel apples. I put the slices in a saucepan (I have a three-liter one). I add 300 grams of water (and also better - apple juice) and bring to a boil over low heat.

When heated, apples release juice, usually it covers all the apples, and they are boiled in own juice. If the juice has not covered all the apples, after boiling you need to carefully mix them so that everything cooks evenly. Cook the apples until soft; after boiling, this will take about five minutes (depending on the variety and ripeness of the apples). All the juice is absorbed into the apples, leaving no free liquid in the pan.

After boiling, the apples become soft. We rub them through a sieve. If you have a food processor with a puree function, this will take one or two minutes.

We get such a delicate honey-colored puree, appearance and tastes like the same puree that we usually buy for small children.

The peel remains on the sieve, I throw it away.

I transfer the puree into a saucepan, cover with a lid, bring to a boil, and boil for one minute. I remove it from the heat, pour it hot into sterilized jars and seal it up.