6 Granny Smith apples (about 2 pounds) peeled, cored, and chopped
1 ½ cups apple cider
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
Directions
Bring the apples and cider to a boil over high heat in a large saucepan. Lower the heat to medium and cook until the apples are tender and beginning to fall apart, about 30 minutes. Set aside to cool for about 20 minutes.
Using an immersion blender, blender, or food processor, process the apple mixture until smooth. Return to the saucepan, add the sugar and cinnamon and cook until reduced by half, about 30 minutes. Cover and refrigerate up to two weeks.
I have made this time and time again. I make it with my own meat sauce tho. My boyfriend has to have meat.I just love it. My zucchini plants are done. Next year!
Great recipe, red curry is much milder to me than the green curry. The watermelon take on a very interesting texture. My only suggestion is to add to the recipe above to deglaze with the vinegar and then combine this liquid back with curry paste and honey (this is shown on the video from the show)
Hi IzF, yes, the dish will taste differently if you leave it hot, just like a hot tomato soup tastes different from a cold one (gazpacho). I'm sure it would taste fine either way but temperature does effect taste and texture.
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