with white Balsamic vinegar, brown sugar, cinnamon and orange zest! Wow!

Makes 2-1/2 cups

5 McIntosh apples, peeled, cut into quarters and cored

1/4 c. white Balsamic vinegar

1/3 c. dark brown sugar

1 c. raisins

1/2 t. salt

1/3 c. water

1 t. cinnamon

1/3 c. additional water

zest of 1 orange

In large saucepan combine all ingredients, except additional water and orange zest. Cook on medium-low heat, covered, till fruit is tender and liquid is syrupy.

Mash in the pan with potato masher till pulpy.

Add additional 1/3 c. water and cook again, covered, till syrupy – about 15 minutes.

Add orange zest. Stir. Remove from heat. When warm, transfer to covered container and refrigerate till ready to use.

Notes: Not all apples contain the same amount of juice, thus release the same amount of liquid when cooked, so the additional amount of water required toward the end might vary. I can only communicate to you how I did it, not how much juice was in the apples. You be the judge of your own sauce.

Serve over frozen desserts, or on toasted English muffins, bagels etc.



Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!


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