1 kg apples (not too ripe, not too sweet)
50 - 100 ml water
200 g sugar
1 gram ascorbic acid
1. The peeled and cored apples are cut into small pieces which are left with a little water to simmer at low heat until the pieces starten to soften up. This should not take more than 10 minutes. It is not necessary that all pieces have softened.
2. Add the sugar. The quantity can be adjusted according to your preferences. Bring the mixture to a boil and mix carefully, mashing the apple pieces at the same time
3. Remove the stewed and mashed apples from the heat and add the ascorbic acid. It is best first to mix the ascorbic acid with a small quantity of the apple sauce and then add this mixture to the main part of the apple sauce.