If you like applesauce nice and thick, this one will satisfy. Ginger adds a little zip without overpowering the sweet apple flavor.
2 lb. Gravenstein, McIntosh or other soft cooking apples, peeled, chopped (generous 6 cups)
5 tablespoons apple juice, divided
2 tablespoons honey
1 tablespoon finely chopped crystallized ginger
1 cinnamon stick
1 teaspoon vanilla extract
Dash salt
1. Bring apples, 3 tablespoons of the juice and all remaining ingredients to a boil in large saucepan. Reduce heat to medium-low; cover and cook over medium-low heat 20 to 25 minutes or until apples are soft, stirring occasionally.
2. Stir in remaining 2 tablespoons juice; cook, uncovered, 1 minute. Remove cinnamon stick. Serve warm or cool completely. Cover and store in refrigerator.
4 (1/2-cup) servings
PER SERVING: 140 calories, .5 g total fat (0 g saturated fat), .5 g protein, 36.5 g carbohydrate, 0 mg cholesterol, 75 mg sodium, 2.5 g fiber