1/4 cup apple cider vinegar
1 tablespoon apple cider vinegar
1 teaspoon apple pie spice
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1/2 cup Applesauce
1 pint fresh pineapple, juiced
In a medium saucepan and covered, heat vinegar, apple cider vinegar and apple pie spice just to a simmer. Remove from heat
It goes without saying that you should use lumps of pumpkin instead of single cubes. -- Personally, I like the taste, but relatively short cook time makes it inferior. Sometime I do end up making use of the leftover spices, but I always add a whole egg to make an even mix and leave out the lemon juice. -- IMHO, this is the best chili recipe I have ever made. I used a pisco from a jar and came up with an excellent sauce. Thanks for sharing!
⭐ ⭐ ⭐ ⭐ ⭐