Apple Pudding with Raspberry Vinegar


  • 4 large baking apples, peeled, cored, and sliced
  • 2 tablespoons sugar, light brown sugar, or xylitol
  • 2–3 tablespoons Blossom Raspberry Vinegar
  • 2–3 tablespoons butter
  • Crème fraîche or whipped cream (optional)
  • Ground cinnamon (optional)



  • Place apples in a sauce pan, sprinkle with sugar, and cook slowly until soft.
  • Run cooked apples through a food processor, food mill, or sieve. Add vinegar and let cool slightly.
  • Pour processed apples into a buttered baking dish.
  • Sprinkle with sugar, cinnamon, and butter. Heat in 350º oven until bubbly, about 10 minutes.
  • Can be served with crème fraîche or whipped cream for a decadent, delicious dessert. Serves 4.

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