Issue would i'm say i'm is, not constantly an immense fanatic of suffocating my organic product in sugar… If it's for a gathering? Sure. I trust in treats 20% of the time (despite the fact that these apples are so delightful, you could even serve them at a gathering and no one would even inquire!).
When I gather a million pounds of apples from grandmother's nursery and resolve to making cinnamon apples each and every day? Well… Not to such an extent.
I normally cut every ordinary measured apple into 8 wedges. In the event that you cut them littler, they will break down and self-destruct.
Regardless of whether you do it to accelerate the cooking – don't. Littler cuts are simply excessively sensitive and separate too no problem at all.
- 4 pounds apples, cored and sliced (not too thin, or they will break up! - I like to cut each apple into 8 wedges)
- 2 tablespoons butter
- 1/4 cup apple juice
- 1/4 cup sugar-free sweetener OR honey
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 2-3 teaspoons arrowroot OR organic cornstarch, OR 1 teaspoon glucomannan (optional, see note!!)
- 1 teaspoon apple cider vinegar
- Place the apples and butter in a large skillet over medium-high heat. Toss until butter has melted and is coating the apples.
- Mix apple juice, sweetener, cinnamon, allspice and salt and pour over the apples. Toss. Cover with a lid and simmer on medium-low heat for around 5 minutes.
- Uncover and toss. Either simmer until thickened, or add arrowroot/cornstarch/glucomannan and toss quickly.
- Stir in apple cider vinegar and serve hot.
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