1 quart
Peel, core, and slice apples into a heavy bottomed saucepan. Add dried fruits, spices, water, and 1T vinegar. Cover, and cook on medium-low heat, stirring occasionally. When apples are soft, after about 30 minutes, mix in the remaining vinegar and the brown sugar. Let simmer, stirring frequently, until the sugar is dissolved, about another 20 minutes. Serve hot or cold, with bread, cheeses, or with cheesecakes. Store in a glass jar, in the fridge for up to 2 months.
This recipe was provided by The Spice House.
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman
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