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Masala Chai Applesauce

(recipe, Quinn Losselyong)

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  1. 6 lb. apples, peeled, cored and chopped into large chunks
  2. 24 oz. pot of steeped Foxfire Masala Chai (6 heaping tsp)
  3. ½ cup honey or maple syrup
  4. pinch of salt


  1. Put the chopped apples and the steeped tea in a medium- sized enamel or stainless steel pot over med-high heat and allow the mixture to come to a boil. Once it has reached a boil turn the heat down to low and simmer for 35-45 minutes, stirring occasionally. The mixture will gradually reduce down and become quite thick as the apples break up and start to resemble applesauce. At this point, stir the honey or maple syrup into the applesauce and add the pinch of salt. (This recipe makes a moderately sweetened sauce so if you like it sweeter feel free to add more sweetener). You can also stop cooking the sauce at the point that it is still chunky or let it cook down to a smoother sauce.
  2. * If you want to can the applesauce, just follow canning instruction in any cookbook