Stewed Apples             Total time: 10 minutes             Cooking Time: 5 minutes

Ingredients

• 1 cup boiling water
• 1 medium apple diced (author suggests Fuji as a good balance of sweet, sour and crunch)
• 5 cloves (whole not ground)
• ¼ teaspoon powdered cinnamon
• Fresh ginger (about 5-6 slices equal to about the size of a nickel)

Instructions

Bring water to boil in a small pan over medium heat or use kettle to bring to boil.

Slice the ginger (pieces large enough to make them easy to remove.)

Add ginger and cloves. Turn down heat (if needed) to medium low. (It is important to not have the water boil, as the healthful aromatics and flavor of the herbs will evaporate with the steam.) Cover while preparing other ingredients.

You may choose to peel the apple before cooking, allowing the dish to be a more tender and possibly be easier on the digestive system. Skin does provide some great antioxidants, however peeling should be preferable if apples are not organic due to use of pesticides, waxes, etc.

Slice or dice apple as desired.

Add the apple (turn down to medium low if not done above.)

Cover for about 2 mins then add cinnamon.

Stir then cover again for about another 2 mins (5 mins total.)

Remove the cloves and ginger before eating.

Additions:

To expand on this recipe remove the apple, cloves and ginger from the water leaving the water behind. Add a tablespoon (or 2) each of rolled barley and oats to the water leaving the heat on med low and stirring occasionally. Stir until tender (5 mins or so) pour water/grains over apple to make a great morning congee. More water (1/2 cup) might needed depending on much water has evaporated.