Tuesday, November 19, 2013


The link for the recipe will be in here, but essentially we cored a bunch of apples, then used the slicer to slice them quickly. Then we through them in the big pot with a cinnamon stick and simmered for a half hour or so.  Immersion blend.  The texture would have been slightly better without the skins, but it was way easier to not peel then, and it was very tasty anyway.

We froze a couple containers of it.


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