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Vermont Applesauce presented by Heart of the Village Inn Bed & Breakfast
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This is a wonderful recipe to serve on chilly autumn mornings or as part of a brunch for Thanksgiving or Christmas. It smells delicious when cooking and can be reheated in the morning.
Serves 8 - 10
10 medium apples (peeled, cored, and cut into quarters - we use Granny Smiths)
1 cup orange juice
1/2 cup Vermont maple syrup
1/2 cup craisins or raisins
4 slices crystalized ginger cut into small pieces
1 tsp cinnamon
Combine all ingredients in a medium saucepan on low to medium heat. Stir regularly. Cook for 30 minutes. Stores well in refrigerator and reheats well.
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Heart of the Village Inn Bed & Breakfast
Shelburne, Vermont
In the historic Village of Shelburne, just 10 minutes south of Burlington - near Shelburne Museum and Farms, VT Teddy Bear.
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Click here for pictures and information about the inn.
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More Heart of the Village Inn Bed & Breakfast Recipes:
Blueberry Orange Bread
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