APPLE RAISIN SAUCE
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.