Apple Sauce

Ingredients:

1.3 kg apples (4 large fuji), peeled, cored, cut through poles into eighths and each eighth cut into fourths (becomes ~1 kg)
40 g sugar (opt.)
8 g sugar (1 packet of Dr. Oetker Vanille Suiker optional)
1/2 tsp ground cinnamon

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1. Place prepped apples in a 5 qt pot on stove top, toss with sugar, add 1.5 dl of water to pot, and cover pot with a lid.
2. Turn stove top to high (100%). When steam starts to escape pot, reduce heat to 50%. Stir apples every 15 minutes. Cook covered for 50 minutes or until almost all water in the bottom of the pot is gone. For the last 5 minutes of cooking, uncover pot and watch for browning to happen on apples as the last of the water cooks off. Do not stir apples, otherwise they will never get a browning on the surface touching the bottom of the pan. This process happens fast, do not leave the apples unattended for too long.
3. Remove from heat, using wooden spoon or immersion blender, stir and mash apples to a chunky sauce. Add cinnamon and stir. Serve warm.

Notes: