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Transfer apple slices to a large skillet and heat over medium-high (no need to add butter or oil, as the apples are going to release their juices). Sprinkle remaining 3 Tbsp. sugar over and cook, tossing frequently, until sugar melts, about 1 minute. Pour in apple cider mixture and bring to a simmer. Reduce heat to medium and cook, stirring occasionally and gently, until apples are very tender (if you’re using half Granny Smith, those pieces will start to break down) and almost all of the liquid has boiled off (you’ll want 1 Tbsp. or so remaining in the pan), 8–10 minutes. Let cool slightly.
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