Pazazz Apple Butter with Dates by Evey Williams
For the Apple Butter:
6-7 Pazazz apples cored and peeled
5-6 pitted medjool dates
1 tsp Saigon cinnamon
1 star anise
1 tsp fresh grated ginger
1 tsp fresh grated ginseng root
1/2 cup water
1 Tbsp apple cider vinegar
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!