A simple recipe to make stewed apples without added sugar and with warming spices.
Growing up in a Midwest family, we went all-out for Sunday morning breakfast. It always included my dad’s stewed apples, pancakes, bacon, scrambled eggs with cheese, and muffins.
Now I’m bringing back those stewed apples NS style! I promise this is one of the easiest recipes you’ll make. All you need is 3-4 fresh apples of your choice. I find that gala, fuji, and honey crisp are my favorites to stew, but the beauty is in using whatever you have on hand, what’s seasonal to your region, and what tastes good to you.
Stewed Apples
You can use apple cider or water as the liquid. If using apple cider it will increase the sugar content, create a thicker syrup, and taste sweeter than if using water, both variations are delicious!
This recipe will stay well for 1 week in the fridge and just reheat upon serving.
Comments