1. 1. Dissolve the sugar in the water over low heat in a medium saucepan. Add thyme, peppercorns, vinegar, and lemon zest. Stir and simmer uncovered over low heat for about 10 minutes. Add apples and simmer another 10 minutes until apples are soft, but not mushy. 2. 2. Using a slotted spoon, remove apples to a food processor (or heavy-duty blender), saving the liquid. Pulse apples to your preferred consistency. 3. 3. Boil reserved apple cooking liquid until reduced to 1 cup. Strain liquid, discarding solids, and stir this syrup into the apple puree. 4. My Note: Use a firm, tart apple variety, such as Granny Smith. If you like yours with cinnamon, replace the thyme with 1 cinnamon stick or stir in some ground cinnamon to taste at the end. ---------------------------------------------------------------------------
Nutrition
Ingredients
