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.


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