Creamy Applesauce with Condensed Milk for Winter

Cooking method

1. Step 1:

   

   How do you make creamy applesauce with condensed milk for winter? Prep the ingredients. Any size or variety of apple works—sweet, fragrant ones are best. Use good-quality condensed milk with no milk-fat substitutes; the only ingredients should be milk and sugar. Use filtered or bottled water.

2. Step 2:

   

   Wash and dry the apples well.

3. Step 3:

   

   You can prep the apples two ways. First option: peel them, cut into quarters, and remove the cores. This way is handy because you can just purée everything later with a blender.

4. Step 4:

   

   Second option: cut the apples into quarters and remove the cores but leave the skin on. You'll need to press the cooked apples through a sieve later—more work, but I prefer it, since apple skin is full of pectin and gives a thicker sauce.

5. Step 5:

   

   Put the prepared apples in an enameled pot or preserving pan. Add the filtered water, set it on the stove, and bring to a boil.

6. Step 6:

   

   Cook the apples over medium heat for about 20 minutes, until soft. The time depends on how firm the fruit is. Cover the pot to speed things up, and stir so it doesn't scorch.

7. Step 7:

   

   Press the softened apples through a fine sieve with a wooden spoon or pestle. If you peeled the apples, just purée them with an immersion or countertop blender.

8. Step 8:

   

   Return the purée to the pot, add the condensed milk, and stir. Cook for about 8–10 minutes. It will spatter at this stage, so be careful—covering the pot keeps the stove clean. Stir so it doesn't scorch.

9. Step 9:

   

   Take the pot off the heat and whip the purée with a blender. You can skip this, but whipping makes it lighter and silkier. Return it to the stove and bring back to a boil.

10. Step 10:

    

    Wash the jars well in advance with baking soda and sterilize them however is convenient—in the oven, over steam, or in the microwave. Cover the lids with water and boil for 5 minutes.

11. Step 11:

    

    Fill the dry jars to the top with the boiling-hot sauce and seal them tightly—I used a jar sealer. Turn the jars upside down and wrap them in a blanket or terry towel. Leave them until completely cool, then store the jars in the fridge.

12. Step 12:

    

    In winter you can open a jar and enjoy this delightful dessert straight out of childhood. Enjoy!