Friday, September 24, 2010
We have lots of apples :)
My aunt and uncle have an orchard in Windsor, so I'm no stranger to apple recipes. You may see a few more while I whittle down the stash we picked up at Wagner Orchards.
This is a Michael Smith recipe...
10 apples, cored and cut in quarters (I left the skins on)
1/2 to 1 cup brown sugar (to your taste)
1/2 cup apple cider
1/2 tsp cinnamon
1 tsp vanilla
Pop it on the stove, cover, and cook on medium high heat until apples break down and the pulp is thick and dark brown.
Puree with an immersion blender (or a traditional blender), put in a jar, and refrigerate.
I cooked it for about 3 hours on the stovetop. It could have been cooked down a little longer to make it thicker. I usually make it in the crock pot, but mine was in the dishwasher :)