Vermont ApplesauceFrom HEART OF THE VILLAGE INN BED & BREAKFAST
Cooking Time:30 minutes
Yield: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
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.
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.