Source: Enlitened Kosher Cooking by Nechama Cohen

Fresh made apple sauce with a twist, using tea for extra flavor.

Servings

10 medium apples , peeled and sliced into eighths (Granny Smith)
0.5 fresh lemon juice, per fruit
1 pinch salt
1 tsp vanilla extract
3 tea bags (your choice of flavor)
1 tsp SPLENDA® No Calorie Sweetener, granulated (to taste, optional)

1 Place apples in a 5-quart pot. Add lemon juice, salt, vanilla, tea bags and water, covering not more than half the apples so that the end result will not be too watery. Bring to a boil.
2 Lower heat and simmer until apples are soft. Hand-blend and mash to desired consistency. For additional sweetness, you can add sugar substitute.

It's hard to go back to store-bought applesauce after tasting this delicious, refreshing dessert. The trick to this great dish is tea bags. Be daring and try a variety of different flavors. By the way, it's also kosher for Passover. A few variations: For strawberry-rhubarb apple compote: add 1 1/2 cups of sliced strawberries and 1 cup of sliced rhubarb to the apples. Rhubarb is quite tart, so add sugar substitute according to taste. Blend well and refrigerate. For cinnamon applesauce: add 1 tablespoon ground cinnamon to blended apples. For a beautiful crimson color, as well as additional flavor and fiber, add 1 1/2 cups frozen blueberries. For a crunchy fruit compote: bring ingredients to a boil and cook on high heat for 7 minutes. Turn off heat and cover. Let stand overnight. In the morning, put into a jar and refrigerate. This can be frozen in an airtight container.