Apfelmus darf zu Kaiserschmarren nicht fehlen, wird dick auf Pfannkuchen gestrichen und großzügig auf Grießbrei und Milchreis gekleckst. Ich liebe ihn vor allem auch auf meinem morgendlichen Porridge. Deshalb sollte man gutes Apfelmus immer vorrätig haben. Es geht ja auch so herrlich schnell herzustellen, deshalb gibt es eigentlich keinen Grund, die übersüße Variante im Supermarkt zu kaufen. Die Gewürze können beliebig abgewandelt werden, ich könnte mir statt Zimt auch gut Kardamom und statt Ingwer Sternanis vorstellen.
Für 2 große Gläser
1 kg rotschalige Äpfel
100 ml Wasser
1 EL frisch geriebener Ingwer
1-2 TL Zimt
4 EL brauner Zucker
Saft von 1 Zitrone
Äpfel waschen, vierteln, das Kerngehäuse entfernen und die Äpfel in mundgerechte Stücke schneiden. Zusammen mit Wasser, Ingwer, Zimt und braunem Zucker in einen Topf geben und etwa 30 Minuten köcheln lassen, bis die Äpfel eine kompottartige Konsistenz haben. Zitronensaft unterrühren und bei Bedarf mit etwas mehr Zucker süßen. Die Äpfel pürieren und das Apfelmus in sterile Gläser abfüllen.
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