Ingredients
8
cups diced apples (about 6 large apples)
1/4
cup apple cider vinegar
Directions
1.
Set a 12-inch saute pan over medium heat. Add the butter to the pan and once melted, add the shallots and sweat until softened, about 1 minute. Add the apples, thyme, salt and pepper to the pan and saute, stirring occasionally until the apples begin to soften, about 5 minutes. Pour the cider vinegar into the pan and cook until it is nearly evaporated, about 1 minute. Add the apple cider to the pan and raise the heat to high. Bring the pan to a boil and continue to cook the apples, stirring occasionally, until they are very soft and the cider is nearly completely evaporated, about 15 minutes. Remove the pan from the heat and remove the thyme sprig from the apples. Place the apples into a food processor and puree until smooth, about 1 minute.
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