Apple Sauce - cooking recipe

Ingredients

2 kg apples (such as Cox's), peeled, cored and diced
150 g brown sugar
4 tsp ground cinnamon
2 None cinnamon sticks
1 tsp grated nutmeg
3 tsp Muscat wine

Preparation

Combine all of the ingredients together with 2 cups of water in a large pot. Bring them to a boil and simmer, covered for about 30 mins, stirring from time to time.
Remove the cinnamon sticks from the apple sauce and finely puree it. Fill 5 sterilized jam jars to within 1/2 inch of the top, and screw the lids down tightly. Turn them upside-down and leave them resting on their lids for 5 mins, then turn them over and leave them to cool completely. The sauce will keep for 3-4 weeks.