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.
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Love it.... have baked it already couple of times... and everybody loved it☺For me the key was the cold butter, streight out of the freezer, it made such a difference in the texture of the dough .Thanks Merry! Love you & Paul and your show!
I saw your za'tar pita today and I noticed in that and tthisguz salad recipe you did not include sumac powder or grind. This is what makes it ZA'TAR in mediteranian cooking! You did a diservice to folks. It is wonderful. There are variations in the herbs, but what stays constant is the lemony sumac! My question is why? Or at the least mention it us
Hi Marcus, I've never purchased salmon at Costco so I can't speak the particular situation there. That being said the taste and color of salmon is largely effected by it's diet. In the wild salmon gets it's color from shrimp and krill which contains a compound called astaxanthin. While there are variations in color depnding on species, fo
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