1 1/2poundsred baking apples, about 4, peeled, cored, and diced
1teaspoonancho chile powder
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4teaspoonground cloves
1teaspoonlemon zest
1/2cupof water
1/4teaspoonkosher salt
1/4teaspoonvanilla extract
1/2cupbrown sugar
1/4cupwhite sugar
Pinchcayenne
Instructions
Place the apples, ancho chile powder, cinnamon, nutmeg, cloves, lemon zest and water in a pot, and cook on medium-low heat, stirring occasionally.
After about half an hour, the apples should be cooked down to almost mush. Stir in the sugars, vanilla, cayenne, and salt and cook on low for 5 minutes. Serve warm or cold. Will keep refrigerated for 1 week.
Notes
If you use really sweet apples, such as Honeycrisp, Fujis or Galas, you might find you don’t need as much sugar. I used more-tart Winesap and Liberty apples, which is why I used this amount of sugar.