Applesauce

INSTRUCTIONS

1. Peel, core and chop the apples into 2″ chunks. In a medium Dutch oven or large stainless-metal saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cowl and produce the mixture to a simmer over medium heat. Proceed simmering, stirring typically, until the apples are tender and falling apart, about 15 to twenty minutes.
2. Take away the pot from the heat. For chunky applesauce, use a potato masher or the once more of a sturdy spatula or picket spoon to interrupt it as a lot as your required consistency. For straightforward applesauce, combine it in your meals processor.
3. Stir inside the vinegar. Alter to fashion as wanted—for sweeter applesauce, stir in further maple syrup (I usually add 2 tablespoons); for additional spice, add additional cinnamon; for additional complexity, add one different teaspoon of vinegar.
4. Serve warmth or chilled; let it cool to room temperature sooner than defending leftover applesauce and storing it inside the fridge. Leftover applesauce will protect successfully inside the fridge for about 5 days, or for months inside the freezer.