Preparations for the winter: recipe for sissy apple puree with the addition of condensed milk

In Soviet times, you could see jars of Nezhenka applesauce on grocery store shelves.

Many adults still remember its fantastic taste.

You can prepare such a product yourself. It will turn out no less tasty. You just need to know that the whole secret of this version of apple puree is condensed milk.

If there are a lot of apples in the garden, one of the processing options is just a homemade “sissy”.

The puree can be stored in the refrigerator for quite a long time and can even be used as complementary food for babies from one year old. Compared to a store-bought product, homemade “sissy” is much cheaper and safer, because there is guaranteed to be nothing harmful in it. The puree is prepared quite quickly.

The distinctive features of Nezhenka apple puree with condensed milk are its amazing taste with a distinct creamy note and a deliciously silky consistency. No adult can resist such a delicacy, let alone children! Kids demonstrate an excellent appetite, eating delicious applesauce, and always ask for more. Due to fiber and carbohydrates, the product is very useful for a growing baby.

Selection and preparation of main ingredients

The main product is apples. They should be natural and ripe. Store-bought waxed fruits will not bring any benefit to the body. Therefore, either use your own or buy from private sellers you trust. It is not necessary to select fruits one to one for puree. If the apple is a little squashed, it's not a big deal. But those that are clearly spoiled with foulbrood must be discarded.

The core, seeds and peel are completely removed. You can cut the workpieces in any convenient way. Condensed milk should only be of high quality, without palm oil and other harmful impurities. In order for the product to last all winter, the jars must be sterilized.

How to make homemade applesauce with your own hands?

There are several variations of this delicacy. Each recipe has its own flavor and has a pleasant taste.

"Sissy"

Required ingredients:

apples (5 kg);
1 glass of water;
1 jar of condensed milk;
½ cup sugar.

Cooking process:

Place the prepared apples in a container with a thick bottom and pour in all the water.
Simmer the fruit over low heat, tightly covering the pan with a lid (40 to 60 minutes).
The mixture must be stirred from time to time to prevent it from burning. If necessary, you can add more water.
When the apples become soft and acquire a loose structure, remove the pan from the stove.
Now the fruits need to be cooled.
After this, you can start grinding them.
Place the resulting puree back into the pan, add condensed milk, stir and cook for another 15 minutes, stirring continuously.
Immediately place the mixture into jars, roll up the lids and leave to cool.

Baby sugar free

Ingredients required for the recipe:

the number of apples is arbitrary;
water about 0.5 cups per 1 kg of chopped fruit.

Cooking process:

Place finely chopped apples in a thick-bottomed bowl, add water and boil.
Boil until soft, remembering to stir.
Turn the mixture into a homogeneous puree and boil for just a minute.
Now you can pour it into jars and roll it up.

In a slow cooker

To prepare the delicacy, you will need the following ingredients:

sweet and sour apples - 2 kg;
condensed milk - 3 tbsp. l.;
water - 100 ml;
sugar - 4 tbsp. l.

Cooking process:

Remove the peel from the washed fruits and cut them into small cubes.
Pour water into the multicooker bowl and set to stewing mode.
It will take 1 hour to prepare. When the first 20 minutes have passed, the fruit needs to be mixed.
When the multicooker turns off, transfer the prepared mass to a convenient container, add sugar and condensed milk.
Now the mixture needs to be brought to a smooth, smooth consistency.
Place the product in pre-prepared containers, seal with lids and let cool.

With vanilla

Required Products:

5 kg of sour apples (for example, Antonovka);
1 jar of condensed milk;
butter (200 gram pack);
500 ml boiling water;
½ kg sugar;
vanillin - 1 tsp.

Cooking process:

Place finely chopped apples into boiling water, turn the heat to low, cover with a lid and bring to readiness.
Cool the resulting mass and puree it in a blender, add cubes of butter and cook for another 25 minutes.
Then add vanillin and condensed milk, boil again.
Place the product in jars under iron lids.

Apple puree with condensed milk and sugar

Required ingredients:

apples (4 kg);
milk (3 l);
soda (1 glass);
sugar (700 g).

Cooking process:

Sprinkle the chopped apples with baking soda, stir and let stand for a couple of hours. Then rinse off with running water.
Add milk and sugar.
Bring the mixture to a boil over medium heat, then simmer on low heat for at least 2 hours.
Divide the mixture into portions and puree one at a time.
Additionally, let it boil for another 10 minutes.
Place the workpiece in containers and roll up with tin lids.

How to make tender applesauce that can be eaten instead of dessert? You need to add condensed milk to it. The taste will be incredible. Apple puree with condensed milk is suitable for small children. You can put it in jars and eat it all winter. Let's look at popular recipes.

Apple puree with condensed milk is suitable for baby feeding

Ingredients

Apple 4 kilograms Water 300 milliliters

Number of servings: 1
Cooking time: 50 minutes

How to make applesauce with condensed milk “Nezhenka”

Prepare the apples. For preparation, use those varieties that form puree well and quickly. From experience, it turns out best from varieties with a lot of pectin and “crumbly” varieties. Apples can be in any condition - sluggish, overripe, soft varieties, and carrion varieties will do, the main thing is that they do not begin to rot.

Cut the apples into wedges—more than in half—to help the apples soften faster.

Place the container with apples on the stove, pour in water, bring to a boil, and then until the apples are soft. This usually takes about 10 minutes after boiling.

When the apples have become softer, proceed to the next step - adding sugar. If the apples are sour, you can add not 1-2, but more spoons of sugar - in this matter, be guided by your taste. Some housewives, on the contrary, choose sour varieties of fruit for the recipe for applesauce with condensed milk, because they believe that condensed milk is sweet, and it should be balanced a little with the opposite taste.

While the apples are on the fire, do not forget to stir them so that they do not burn. You may not have enough water - you can add a little more. This step will take another 15 minutes after adding the sugar.

Puree fully softened apples with an immersion blender or rub through a sieve. Our goal is to obtain a completely homogeneous mass.

Finally, add condensed milk to the applesauce and mix well.

Now you need to cook the mixture for another 5-10 minutes over low heat, stirring with a spatula.

By this moment, you should have prepared—sterilized—jars and lids into which you will pour the “Nezhenka” puree. After pouring and then capping, turn the puree over and let it cool in this form. Store in a cool place, or if not, in the refrigerator.

The “Nezhenka” applesauce recipe for the winter will meet all your expectations! Puree is one of the pleasures of all my sweet tooths, both small and large. I'm sure yours will like it too. Consolidation!

Many people associate applesauce “Nezhenka” with childhood. We were often served this delicacy in preschool institutions, and now we have the opportunity to treat our children to it at home. Today we will learn several different ways to prepare this delicacy. It can be done in an electric appliance or on a gas stove.

Condensed milk from apples for the winter “Nezhenka”

Ingredients:

4 kg apples;
150 g sugar;
can of condensed milk;
300 ml water.

Apples can be taken from sour or sad varieties. It all depends on taste preferences. You can add vanilla sugar to the mixture to taste.

Condensed milk must be natural, without vegetable additives, otherwise the taste will not be the same.

Preparation:

Peel and core the apples and cut into slices. The softer the varieties, the larger you can cut.
Place the apples in a stainless pan, add water and cook for 30 minutes. Stir constantly so that the mixture does not burn.
Remove from heat and let cool.
Grind the entire contents of the pan with a blender or rub through a sieve. You should get a puree of homogeneous consistency.
Add sugar and condensed milk.
Put on fire and cook for another 20 minutes.

Pour the finished puree hot into jars. Pre-sterilize them together with the lids for 5 minutes.

During preparation, you need to carefully ensure that the mass does not burn, otherwise the taste will deteriorate and the color will become dark.

Apple puree: classic recipe

Five kilograms of apples.

Sugar 5 glasses.

Liter of water.

Cut the processed apples into slices, place them in a container, sprinkle with sugar and leave for 12 hours.
Pour water into the pan, add the apple mixture and put on fire
Bring to a boil and simmer, stirring constantly, for 15 minutes.
Puree the slightly cooled pieces and put them back on the fire for 4 minutes.
Sterilize jars and lids.
We spread the puree, roll up the lids, place the neck down on the blanket and wrap it up.

We store it in the pantry or underground.

Condensed milk from apples in a slow cooker

Ingredients:

1.5 kg apples;
100 g sugar;
can of condensed milk;
1/2 cup water.

Peel the apples, remove the middle and cut into 4 parts. Place in a multicooker bowl and add water. Turn on the “Small quantity” mode for 40 minutes. Readiness to determine the softness of apples. If the varieties are very hard, you can add time.

Grind the apples with a blender directly in the multicooker bowl. Add condensed milk and sugar. Turn on the multicooker for another 5 minutes. As soon as bubbles appear, the puree can be placed in jars. Cover with lids and sterilize them in the multicooker bowl for 15 minutes. in the "Steamer" mode. Be sure to place a cloth at the bottom of the container for protection. It is better to choose jars no larger than 0.5 liters so that they fit into the bowl.

“Nezhenka” apple puree with condensed milk, closed for the winter, is an excellent dessert for both children and adults. This delicacy has an unforgettable taste and aroma, it is moderately sweet. Puree is used as an independent dish, and also complements pancakes and pancakes. This tasty product is suitable for layering layers of pies and cakes.

In order for the “Nezhenka” puree to be truly tasty and aromatic, when preparing it you should adhere to the following recommendations:

Apples are suitable both sour and sweet. It is important that the fruits are ripe.
Condensed milk must be natural, without the inclusion of vegetable fats.
The jars for pouring the product are pre-washed with baking soda and dried in the oven. Metal lids are boiled and dried.
For cooking, use a bowl made of aluminum or stainless steel.
When cooking the puree, you should stir constantly, as it burns.

If desired, add vanilla sugar or a pinch of cinnamon powder to the sweet mass at the end of cooking.

The taste of the finished product is regulated independently by adding certain spices and sugar.

“Nezhenka” apple puree with boiled condensed milk

Instead of regular condensed milk, you can take boiled condensed milk. The taste of the product will be more piquant.

Ingredients:

• three kilograms of peeled apples;

• glass of water;

• a can of boiled condensed milk;

• a glass of sugar.

Cooking method:

Prepare the apples as usual and place in a saucepan with a thick bottom and walls.

Pour in a glass of clean drinking water and turn on medium heat.

Simmer under a tightly covered lid until the apples are ready. You will need to stir them two or three times.

After about 25 minutes the apples will be quite loose. At this point you need to add sugar and mix the mass.

Heat for another 10-15 minutes.

Puree everything with a blender.

Place boiled condensed milk into the hot puree and stir.

Simmer the mixture again over low heat for about five minutes.

Distribute “Nezhenka” apple puree with condensed milk into prepared jars, seal and let cool in a warm place.

Selection and preparation of main ingredients

To prepare apples and condensed milk for the winter, you should take only high-quality products. The apples are picked ripe and strong, without any blemishes.

Condensed milk is bought in cans, but you need to carefully study the composition. The product should not contain anything other than milk and sugar.

The apples are washed, wiped dry and sorted. The fruits are peeled and pitted, and then cut into small slices. You need to peel and cut apples immediately before cooking, otherwise they will darken and the color of the finished puree will be unattractive.

How to make homemade applesauce with your own hands

Nezhenka puree can be prepared according to different recipes, and accordingly the taste of the finished product will be slightly different.

"Sissy"

This homemade apple dessert will not leave anyone indifferent. This preparation is eaten quickly and the next year many housewives make a double portion of the product.

To prepare, you need to take the following ingredients:

apples - 5 kg, it is advisable to take sweet and sour varieties;
condensed milk - 1 tin jar;
water - 1 glass;
Sugar - 100 grams.

The prepared apples are cut into slices and placed in a saucepan. Pour water into it and set it to simmer over low heat. Cook the apples covered for about an hour, stirring occasionally. After this time, the apple mass is slightly cooled and rubbed through a fine sieve. You can also use a blender for grinding.

Pour the apple mixture into a saucepan, add sugar and condensed milk, boil for 15 minutes and place in prepared jars. Cover with lids and wrap in a blanket for a day.

Grinding boiled apple slices with a mashed potato masher is not an option, since the mass will not be homogeneous.

Baby sugar free

The recipe for baby puree “Nezhenka” is prepared without sugar. For cooking, it is recommended to choose apples of sweet varieties, green or yellow. This is due to the fact that red fruits often lead to allergies.

Take 3 kg of apples, wash, peel and cut into slices.
Place the fruit in a saucepan and add half a glass of water.
Place on low heat and simmer for an hour under the lid.
Cool slightly, then rub through a sieve or grind with a blender.
Pour the puree back into the pan, pour in the condensed milk and boil for 15 minutes, stirring occasionally.

Children's applesauce is sealed in small jars with a capacity of 200 grams. Closed jars are wrapped in a blanket for 12 hours.

In a slow cooker

The vitamins and minerals contained in apples can be preserved by pureeing them in a slow cooker.

2 kg of sour apples are washed, peeled and cut into slices.
Pour half a glass of water into the multicooker bowl, add apples and turn on the stew mode for an hour. The apple mass should be stirred periodically, otherwise it will burn.
When the fruits become loose, pour them into a saucepan and beat with a blender until smooth.
Add a glass of condensed milk and 100 grams of sugar.
Boil the sweet mass for 15 minutes and place it in sterile jars.

Closed jars are placed on a blanket and wrapped well. This is necessary so that the puree cools gradually.

With vanilla

You can give applesauce an unusual taste and aroma by adding vanillin to it. In this case, the dessert is prepared according to the classic recipe, and a couple of minutes before the end of cooking, a 2-gram bag of vanillin is poured into the apple mixture.

Apple puree with condensed milk and sugar

To make the delicious apple dessert “Nezhenka”, you don’t have to buy store-bought condensed milk. It can be replaced with plain milk and sugar. To prepare the delicacy you need to prepare the following products:

sweet and sour apples - 4 kg;
full fat milk - 3 liters;
sugar - 750 grams;
baking soda - 2 tablespoons.

Apples are peeled, cut into slices, covered with soda and left for 2 hours. After this time, rinse thoroughly, pour into a saucepan and add milk. Bring to a boil, add sugar and cook for about 2 hours, stirring constantly.

After this time, divide the mass into 2 parts and beat with a blender until the consistency of puree. Return the apple mass to the pan, boil again for 15 minutes and fill the prepared jars with it.

After preparing applesauce “Nezhenka”, the taste of soda is not felt at all!

Apple puree “Nezhenka” for the winter, recipes

Applesauce with condensed milk for the winter: a saving recipe

The option when the housewife prepares apple puree with condensed milk herself is preferable in all respects.
The advantages of homemade applesauce “Nezhenka” with condensed milk are unconditional:  Money is saved, which goes towards something more necessary.

 Applesauce with condensed milk for the winter can be prepared in such quantity that it is enough for all family members, because adults also never mind enjoying such a yummy.

 The recipe for “Nezhenka” applesauce for the winter is incredibly simple, so even an inexperienced housewife in matters of home preservation can get this fruit preparation right the first time.

 By making applesauce with condensed milk or cream yourself, rather than buying it in a store, you can always be sure of the quality of the product. For those who care about the health of their children and loved ones, this is a primary argument.

When preparing “Nezhenka” apple puree for the winter according to the basic recipe, any housewife will select only good, chemical-free fruits and the best, high-quality condensed milk. Therefore, it turns out that homemade apple puree with condensed milk is even better than a similar product from the store.

Traditional recipe for applesauce with condensed milk

The set of products for “Nezhenka” from apples and condensed milk for the winter is the most common. Take 4 kg of any apples, a glass of water, a can of condensed milk or cream, 3 tablespoons of sugar.

Wash the fruits, peel them, cut them into slices. We remove the apple core, rotten areas and wormholes so that nothing “extra” gets into the apple puree with condensed milk for the winter.

Pour the apple slices into a high saucepan. According to this recipe, “Nezhenka” apple puree for the winter is prepared with the addition of water, calculating the required volume depending on the juiciness of the fruit. It is better to pour the liquid into the pan not immediately, but gradually, during the first heat treatment of the “Nezhenka” apple puree.

Cook “Nezhenka” from apples for the winter over low heat until the fruit pulp is thoroughly cooked. In the basic recipe for applesauce with condensed milk, the first cooking time is 20-40 minutes, depending on the degree of hardness of the fruit. Until the “Nezhenka” apple puree reaches the desired consistency. After boiling, the fruit mass needs to be cooled a little and pureed, using any device for grinding food - a mixer, blender, meat grinder and the like.

Then pour condensed milk into the applesauce and add sugar to taste. Stir and put on fire. The mass is quite thick, it instantly sticks to the walls and bottom of the pan, so you need to cook applesauce with condensed milk, stirring constantly.

After 20 minutes, turn off the heat, pour the finished “Nezhenka” puree with condensed milk into jars that have been sterilized in advance, and roll up the can lids.

This winter recipe for applesauce with condensed milk is so good that there is no point in improving the taste of the finished product with any other ingredients. In winter, and at any other time of the year, “Nezhenka” can be consumed as an independent dessert, eaten for breakfast or afternoon snack, or added to oatmeal, semolina porridge or cottage cheese.

Diet recipe for applesauce “Nezhenka”

Of course, if you prepare applesauce with condensed milk for the winter, everyone at home, without exception, will like the fruity delicacy. But diabetics or people with lactose allergies cannot eat it in abundance. This problem can be easily circumvented if you use the dietary recipe for “Nezhenka” applesauce for the winter - without condensed milk or even sugar.

As usual, wash, peel, and cut the fruits into slices or pieces. Place in a saucepan and add 1/3 cup of water for each kilogram of apples.

Place on the stove and simmer over low heat for about half an hour. It is better to close the pan with a lid, and in order for the apples to stew evenly and not burn, the mass must be stirred periodically.

It is more convenient to puree the workpiece directly in the pan using a hand mixer or blender. Having brought the applesauce to the desired consistency, put it back on the fire and bring to a boil.

Remove from heat and pour into sterilized jars. We roll up the can lids, turn them over, and wrap them in a blanket.

Ready-made dietary apple puree is used in the same way as “Nezhenka” with condensed milk. You can also use it as an additive to pastry creams, as a filling for sweet pastries or as a sauce for pancakes and pancakes.

You can store the finished product in jars for up to 2 years, but the opened package must be eaten within a week, and it must be kept in the refrigerator so that the puree does not spoil. You can transfer it into small jars to prevent excess air from entering the container.

Storage

Nezhenka puree can be eaten immediately after preparation. It is good served with pancakes, pancakes and fresh bread. If you beat the apple mixture thoroughly with butter, you will get a delicious cream for a sponge cake.

The delicacy, prepared for the winter and sealed in jars, is stored in a cool place. It is optimal to keep jars on the bottom shelf of the refrigerator or in the cellar.

Hi Hi! During the apple harvest season, the question of how to prepare these fruits for future use becomes relevant. The most popular preparations are:, or all kinds of compotes. More experienced chefs make real fruits out of them. But few people process fruits into purees, but in vain. After all, the dessert turns out to be very tasty and healthy.

Applesauce is usually prepared according to one recipe, and the classic version involves a brew without any additives. This, in turn, is good because the product can be used in baby food and used as complementary food for babies. Usually the delicacy has a sweet and sour taste and has a pronounced fruit aroma.

If you are making treats for children, I recommend using baby food jars for rolling, it’s very convenient!

You can use all the recipes as a basis, they are proven and 100% high quality. And in order to diversify the taste of the dessert, instead of sugar, you can add berries, other fruits, cream and condensed milk, as well as ground cinnamon.

I would like to immediately note one important point. The less heat treatment of fruits, the more vitamins will be retained in the fruit. Therefore, to reduce heat treatment, it is advisable to cut the apples as little as possible.

Ingredients:

Apples -1 kg;
Sugar - 150 gr.;
Water - 200 ml.

If you have very sweet fruits, then add much less sugar.

Cooking method:

1. Rinse the fruits well and remove the peel. Then cut the fruits in half and cut out the core, and cut the apples themselves into large cubes. Place them in a saucepan.

2. Fill the pieces with water and place the pan on the stove. Bring the mixture to a boil, then reduce the heat and simmer the contents for 20 minutes, stirring the contents occasionally.

3. After cooking, cool the fruits. And then grind them with a blender or rub through a sieve.

4. Add sugar to the puree consistency and stir. Put it back on the fire and bring the treat to a boil.

Sugar can be replaced with honey.

5. As soon as the treat boils, turn off the heat and pour into sterilized jars. Seal the preparations tightly, cool and store in a cool and dark place.

How to make apple puree with condensed milk for the winter

We start making the preparation by washing the apples, peeling them, removing the stems and core, and cutting them into small pieces.

Cover the apple pieces with sugar and leave until they release their juice. This will take approximately 2-3 hours.

After this, you need to put the apples in syrup on the fire and cook until the pieces become soft (about 5-10 minutes).

Set the mixture aside from the heat to cool so that you can beat it with a submerged blender. If you have a blender with a metal leg, then you can puree without even removing it from the heat.

Puree the warm boiled mass in a blender until smooth.

Add condensed milk to applesauce.

Stir with a wooden spatula or regular spoon.

Bring to the boil and cook for about 10 minutes, stirring constantly.

Pour the apple puree into jars. Roll up with a special key.

Turn the jars over and leave until completely cool. After which, you can send them for storage.

Delicious homemade applesauce with condensed milk, rolled up for the winter, can later be used simply as a dessert, filling for strudel or other baked goods. It has a magical creamy note that is very popular with children and all those with a sweet tooth.

Good afternoon.

And today we will again stock up on vitamins for the winter. Many people have already produced early varieties of apples, we are already full of them and it’s time to think about the form in which we want to stock them. We already know how to do them, too.

The third most popular method remains on the agenda - jam. This is an excellent option, which is suitable for spreading on a sweet sandwich and as a filling for pies, and just like that, jam goes great with tea.

By the way, if you like to cook all sorts of delicacies yourself, then you will find many recipes on the website www.legkayaeda.ru. Just recently a wonderful recipe for apple charlotte appeared there.

As you can see, jam can be prepared in completely different ways. You can have a consistency closer to marmalade, or closer to puree. It all depends on your personal preferences.

Applesauce “Nezhenka” with condensed milk

Many people think that since we are preparing a homogeneous mass, then any fruit will do, even those that are already beginning to rot. They say we’ll cut off all the bad places and everything will be fine. In fact, this is not so, and such fruits cannot be used in cooking. Otherwise you will ruin the whole taste.

Therefore, if you want to get a real tasty treat, then under no circumstances cut everything. And take advantage of the following technologies. Condensed milk will make the delicacy truly magical and tender.

Ingredients:

Apples - 2 kg;
Condensed milk - 100 ml;
Water - 400 ml.

If you have store-bought fruit, be sure to cut off the peel. Since they are very often processed and waxed.

Cooking method:

1. Wash the fruits, cut out the core, peel and remove bruised areas. Cut into slices and place in a saucepan.

You can choose any variety of apples for making puree.

2. Now pour water.

3. Bring everything to a boil, reduce heat and simmer the contents until the fruits soften. Don't forget to stir the fruit.

4. Then lower the blender and chop the apples. Add condensed milk, put the pan on the fire. Bring to a boil again and simmer for a few minutes.

5. Now place the dessert in clean and heated jars, close with sterile lids.

Recipe for applesauce with condensed milk for the winter

We cut off a thin layer of peel from the apples, cut out spoiled areas and the seed pod. Cut the apple pulp into thin slices.

Transfer to a cauldron, thick-bottomed pan and pour in water. At the initial stage of cooking, water will prevent the apples from burning.

Heat until the water begins to boil. Cook the apples, covered, over moderate heat for about ten minutes until they begin to soften. Add sugar, add as much as indicated in the recipe, at the end of cooking add until desired taste.

Boil the apple slices to an almost homogeneous puree; they should become soft and fall apart when stirred.

Grind with an immersion blender to the consistency of a smooth, silky puree without pieces of pulp.

Return to the stove and turn the heat down to low. We heat it up. As soon as the puree starts to bubble, add condensed milk.

After adding condensed milk, the puree will become lighter and the consistency will be creamy. We definitely try and make adjustments if you think there is not enough sugar.

Be sure to sterilize the jars and boil the lids - this will ensure the long-term preservation of applesauce. Pour the hot puree into jars and seal immediately. When it cools down, store it in a shaded place without direct sunlight. Good luck with your preparations!

Apples are a universal fruit that goes well with almost all ingredients in preparations. Apples are placed in canned tomatoes to add piquancy to the marinade (see), in assorted jam - they are combined with any berries, and even with condensed milk you get a great flavor! Apple jam with condensed milk will be an excellent preparation for the winter. Many people think that preparing such preparations will take a lot of time and this is a labor-intensive process. In fact, preparing apple sweets according to this recipe will take you very little time, and the result will exceed all expectations. We assure you that both children and adults will love apple jam with condensed milk, and the recipe will become one of your favorites.

Ingredients:

apples – 2 kg;
condensed milk – 1 can;
water – 1 glass;
Sugar is added to taste - it can be omitted from this recipe altogether.

A simple recipe for apple puree without sugar for children

If you are going to prepare a treat for small children and give it to infants, then choose only green and yellow apple varieties. Since red fruits can cause allergies. Naturally, adding sugar is also not recommended.

Ingredients:

Apples - 3 kg;
Water - 300 ml.

Cooking method:

1. Wash the fruits thoroughly and sort them.

2. Remove the core from the fruits and cut them into slices. Then place the pieces into the pan. Pour water over the apples and place over low heat. Bring the mixture to a boil.

During the heating process, the fruit should release juice, which should cover all the pieces. If the fruits are not all covered with juice, then after boiling, stir the contents so that the juice is distributed evenly.

3. After boiling, boil the contents for 5-7 minutes until the fruits are soft. Then cool them and grind them through a sieve or using a food processor.

4. You should have a soft puree.

5. Next, transfer the dessert into a saucepan and cover with a lid. Bring to a boil and boil for 1 minute. Then remove from heat and immediately pour into sterilized jars. Roll up the glass and cool. Place it in storage.

Applesauce and Banana Recipe

Bananas 3 pcs.

Sugar 6 tbsp.

Water 300 ml.

0.5 kg apples.

Cut the processed apples into slices and bananas into pieces.
Put a pan of water on the fire, put the apple slices in there and cook until they become soft.
Add banana pieces, sugar, mix and cook for another 4 minutes.
Beat everything with a blender, put it on the fire again, cook for 3 minutes.
Place into sterile jars. Then sterilize in a large saucepan and roll up the lids.

Turn it upside down and then put it in the refrigerator or cellar.

Preparing applesauce for the winter in a slow cooker

In fact, cooking a treat is a pleasure. However, pay attention to the fact that during the cooking process it may “spit”, so do not get burned. Or throw the whole thing into a slow cooker. Moreover, the following recipe will tell you everything in detail on this issue.

Ingredients:

Apples - 2 kg;
Water - 1 glass.

Cooking method:

1. First, wash the fruits, remove the peel, seeds and stalks.

2. Then cut the fruit into slices of any shape.

3. Pour clean water into the multicooker bowl. Turn the device on to heat and wait until bubbles appear. When the water boils, transfer the prepared slices into it.

4. Now set the “Stew” mode and cook the fruits until they soften, stirring the contents periodically. Cooking time varies from 25 minutes to 40, depending on the variety of apples.

5. After cooking, leave the fruit to cool and then puree it using a blender. Also, at this stage, if desired, you can add sugar or cinnamon.

6. Now mix the mass thoroughly until it becomes perfectly homogeneous.

7. Prepare the jars: wash them and sterilize them.

9. Close the workpieces with clean lids, wrap them in a blanket and leave until completely cool. And then put it in the pantry for storage.

Recipe for applesauce “Nezhenka” in a slow cooker

To prepare the dessert you will need the following products:

apples – 2 kg;
refined sugar – 100 g;
water – 100 g;
condensed milk – 100 g.

How to cook:

Wash the fruit, cut in half and remove the core, and also get rid of the tails.
Pour water into the multicooker and throw the prepared apples on top. Close the lid of the device tightly, turn it on, setting the “quenching” mode, and the cooking time is 1 hour.
When 20 minutes have passed, pause the multicooker, open the device and stir the fruit so that they do not burn, then continue cooking them again until the shutdown signal.
When the allotted hour has passed, turn off the unit and pour the resulting mass into a deep pan. Add sugar and condensed milk and make a paste using a blender.

Applesauce “Nezhenka” with condensed milk is ready, all that remains is to cool it and you can serve it to your children by spreading it on a bun.

Applesauce with cream for children

For older children, and for adults too, I suggest the following recipe. It is no different from the previous options, only for tenderness and aroma we will add cream. It turns out incredibly tasty.

Ingredients:

Apples – 2 kg;
Cream 30-35% – 200 ml;
Water – 100 ml;
Sugar – 150 grams.

Cooking method:

1. Wash the fruits and peel them. Remove the core and cut into pieces.

2. Then put them in a saucepan and fill with water. Place on fire and close with a lid. Cook the fruits over low heat, stirring the treat occasionally. Cooking time is approximately 30-40 minutes.

3. When the dessert softens, immerse the blender in the pan and chop the softened apples. Add sugar and return to low heat, bringing to a boil.

At this stage, stir the treat constantly so that nothing burns.

5. Pour the hot treat into sterilized jars, roll up the lids and turn upside down. Cover with a blanket and cool.

Step-by-step preparation

To prepare “Nezhenka” applesauce for the winter you will need 2 kg of apples. You can take homemade ones or use store-bought ones. Apples must be thoroughly washed, peeled and cored. Place the prepared apples in a deep bowl and cut into approximately equal cubes 1.5-2 cm in size.
Place the chopped apples in a saucepan. It should have a thick bottom so that the apples do not burn during the boiling process.
Place 150 g of sugar in a saucepan with apples and pour in 100 ml of ordinary water. Mix everything well with a tablespoon or spatula. The sugar should be evenly distributed throughout all the apple pieces.
Place the pan with apples on the stove, turning the heat to low. Cook the apples, stirring them regularly. It is very important that the apples do not burn. If necessary, you can add a little more water. Monitor the cooking time yourself, as it can vary from 15 to 30-45 minutes depending on the variety of apples. It is important that they become soft.
When the apples are well cooked and soft, turn off the heat and let them cool completely. Using an immersion blender, puree the apples until smooth.
Place the resulting applesauce back on the stove over low heat. As soon as it boils, pour in 200 ml of cream with 30-35% fat content. While adding cream, everything needs to be stirred regularly.
After adding cream to the applesauce, wait until the mixture boils again. After boiling, cook over low heat for 2-3 minutes and remove the pan from the stove.
You must first sterilize 3 glass jars with a volume of 500 ml. To do this, pour some water into them and put them in the microwave for a couple of minutes. Sterilize the lids in boiling water. Pour hot applesauce into prepared jars.
We close each jar with a lid and roll it up with a special key. Turn the jars upside down and wrap them in a warm blanket. We wait until the applesauce in the jars has cooled completely. Applesauce “Nezhenka” is completely ready, and it can be stored all winter in the basement or at room temperature. It turns out to be very delicate in taste and pleasant consistency.

Apple and pear puree according to the simplest recipe for the winter

Don’t forget that dessert can not only be drunk with tea, spread on bread, but also used as a filling for pies or even as a base for juice.

I note that puree usually has a fairly thick consistency. Therefore, if you want to get a more liquid version, then add another pear to the composition. It is much juicier than apples, so the dessert will be softer and more tender.

Ingredients:

Apples - 2 kg;
Pears - 2 kg;
Lemon - 1 pc.;
Sugar - 4 cups.

Cooking method:

1. Wash and peel the apples. Grind them in a blender, squeeze out the resulting puree, and pour the juice into a separate bowl.

2. Do the same with pears: wash, peel, chop and squeeze. Mix juice with apple juice.

Combine apple and pear puree, add squeezed lemon juice, mix and add sugar. And then pour in the juice that was obtained by squeezing the fruit.

3. Place the mixture on the fire and bring to a boil, stirring the contents occasionally. Sterilize the jars and boil the lids. After boiling, immediately place the dessert into prepared containers.

4. Cover the jars with lids and place in a water bath for 20 minutes.

5. After 20 minutes, carefully remove the jars and roll them up. Cool the pieces and put them in a storage place.

I think it's time to finish for today. I hope this easy homemade recipe will be a hit in your home and will be enjoyed by all your guests.

If you have any questions, don’t be shy and write in the comments, we’ll discuss it together. And also don’t forget to share the post on social networks, I will be grateful)!

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.

How to cook apple puree “Nezhenka” without sugar

Applesauce “Nezhenka” without adding sugar during preparation is perfect as a food even for babies. If you don’t like excessive sweetness in desserts, then you can simply remove it from the recipe.

The composition of the dish remains unchanged:

ripe apples – three kilograms;
water – 125 ml;
condensed milk - half a standard tin jar.

The cooking sequence is no different from the traditional recipe. Chop the peeled apples and pass through a meat grinder. Pour water into the resulting slurry and simmer for about 40 minutes over medium heat. During cooking, do not forget to stir the mixture regularly to avoid a burnt taste.

When the mass has reached a homogeneous consistency, remove from heat and grind through a sieve. Combine with condensed milk. Place the mixture on the stove and simmer for about 15 minutes over low heat.

Pour the hot puree into jars for the winter and roll it up. Next, traditionally turn it over and insulate it until it cools.

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 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 in the 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. Sugar is added to the finished puree 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 formula.

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.

Mashed potatoes 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

This is a rather original recipe for preserving 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.

Having made a delicious preparation for the winter, 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 makes a great savory 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;
Beat 2 egg whites 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.

How to make dessert

A children's favorite treat in winter is Nezhenka apple puree. A winter recipe for a fruit “delicacy” for children has become so popular that it can be seen in many culinary publications.

Applesauce contains cored fruits that have been heat-treated. The peel, if desired, can be peeled, but it is practically not felt in the prepared dish. It will only give the finished dish a rich color and aroma. Depending on the type of fruit, degree of acidity and additional ingredients used, there are a huge number of recipes for children's delicacies. Let's look at one of the most popular recipes.

To prepare you will need:

4 kg medium apples,
1 can of condensed milk,
1 glass of drinking water,
3 tbsp. Sahara.

The fruits are washed well, dried and cored. Blackened or rotten areas also need to be removed. Then the apple is finely chopped and placed in a tall enamel bowl.
When all the fruits are processed and cut, they are poured with a glass of water and covered with sugar. The consistency of the future puree is quite thick. Therefore, you should immediately stock up on a wooden spoon so that in the first stages the mass does not stick to the dishes and burn. Place the container with the ingredients on low heat and bring to a boil, remembering to stir occasionally.
The pieces are cooked under the lid until they turn into crumb. Next, remove the container from the stove and allow it to cool naturally.
At the next stage of preparing Nezhenka puree, you will need a sieve, meat grinder or blender.
The resulting boiled mass is ground and placed again in an enamel bowl. Add a can of condensed milk to the chopped fruit and mix well.
The finished mass is sent to the fire, brought to a boil and left to cook for about a quarter of an hour. After time, the finished delicacy is placed in jars.
Glass jars must first be prepared - put for sterilization. Typically, this process takes about 30 minutes.
The apple mixture is poured into a hot bowl and screwed on with a lid.
When the puree is all distributed, the jars are placed in a row for convenience and covered with a warm blanket for a day. The next day, the treats can be put away in a dark, cool place, where they will be stored until late spring.

Applesauce “Nezhenka” prepared with the addition of condensed milk should be introduced into the baby’s diet carefully, starting with 1 tsp. in a day. Condensed milk is considered a common allergen. Therefore, it is important to monitor the baby’s reaction in the first days of complementary feeding.