Apple Compote with Cardamom

Coarsely chop the apples (2, 5-3, 5 kg of apples, sour ) with peel, core and seeds and put them in a large saucepan together with the apple juice on low heat, stirring constantly.

Make over medium heat for half an hour until apples are soft. Then strain the apples through a sieve, remove the skins, core and pips and place the stewed apples in a large clean saucepan.

Add the brown cinnamon, sugar, cardamom, lemon zest and salt and simmer the puree for 30-40 minutes until it thickens. Then fill the apple compote into warm jars and place the jars in boiling water for 10 minutes. Remove the clamps only after the jars have cooled down and check the closures.

For this refreshing apple compote, it is best to use a tart apple variety, the tartness is softened by the brown sugar as well as the apple juice.

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