For the Apple Butter:

6-7 Pazazz apples cored and peeled

5-6 pitted medjool dates

1 tsp Saigon cinnamon

1 star anise

3 cloves

1 tsp fresh grated ginger

1 tsp fresh grated ginseng root

1/2 cup water

1 Tbsp apple cider vinegar

DIRECTIONS

In a large pot add chopped apples , pitted dates, cinnamon, anise. Clove, ginger, ginseng, water and apple cider vinegar. Stir.

Cover and cook over medium heat for about 20-30 minutes, or until the apples and dates become easy to mash. Once it’s Mashable with a fork, use your immersion blender to turn into applesauce!

Once you have applesauce like texture, continue cooking in the same pot over medium-low heat for ~1 hour 30 minutes to 2 hours, stirring every 8-10 minutes, until it thickens

For the first hour cook with the lid slightly tilted to let the steam/ water evaporate

Once reduced to half the original batch, thick and sticking… she’s done!

1 to 2 months in the fridge or 6 in the freezer!