Applesauce 0 sugar

Peel about 8 ripe apples, cut them into small cubes and put them in the pot we are going to use.

We put the pot on medium heat (6/9) and when the pot is hot and we hear that the apple starts to be done, we add the juice of 1 lemon (the lemon is to taste, it depends if you like the acidity it brings or just a touch. I like it to be a little sour). Let it cook for 1 minute, stirring from time to time.

Pour a glass of water and wait for it to boil to add the cinnamon stick (if you use less apples it is important that the amount of water does not cover and is a finger below). Once we add it, let it boil for 1 minute at medium power, and then lower the heat to a low power (3/9) without letting it stop boiling. Do not forget to stir with a wooden spoon from time to time.

Once we lower the heat we leave it for about 35 minutes until we see that the apple is well poached and the amount of water has been evaporated, leaving the apple with a creamy texture. Here we can beat the result if we like it more liquid, or if we like to find the little pieces we will leave it like that. Remove in a glass container (it preserves food much better, especially if it contains sugar and will be in the refrigerator for about 3 weeks), wait until it cools and.... to the refrigerator! Once we are going to consume the compote, it is up to each one's taste whether to eat it cold, hot.... I like it cold, and if I use it with meat or fish, pour it over with a fork so that the heat of the meat will warm it up.