Apples can be used in a variety of ways. This apple syrup dish can be served over toast, over porridge, or even as a vegan egg substitute.
2 kg of applesApple juice is a fruit juice.
a half-juice lemon’s
80g brown sugar (organic)** (optional: natural sweetness from the apple)
1 cinnamon root
Cut all of the apples in half in a large casserole dish.
Cook for 30 minutes, or until the apples are mushy, with a little water. Stir frequently.
Strain the apple purée and set aside for 4-6 hours to cool.
Combine all of the strained liquid with the cinnamon, lemon, and sugar in a pan.
Reduce the heat to a low setting and stir often to prevent the pan from burning.
Fill a jar with the solution and store it in the refrigerator for up to 6 months.