Vermont Applesauce

• 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.