Apple Curd

2 servings

1large apples of choicepeeled and roughly chopped

½ tablespoonswater

¼ tablespoonapple cider vinegaror lemon juice

¼ teaspoonground cinnamon

⅕ teaspoonsground nutmeg

1 ½ tablespoonsgranulated or liquid sweetener of choiceI like to use coconut sugar

¼ tablespoontapioca starch (or any starch)mixed with 2 tablespoons of water to form a slurry

½ teaspoonsvanilla extractor vanilla bean powder

⅕ cupbutteror coconut oil

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In a skillet or saucepan over medium heat, add the apples, water, vinegar, cinnamon and nutmeg. Mix well, cover and cook for 20 minutes or until the apples are very soft.
Once the apples are soft, add the sugar, starch slurry and vanilla extract.
At this point, you can either put the contents of the pan into a blender or food processor and blend until smooth before returning to the pan, or you can use a potato masher or the back of a spatula to roughly mash the apple mixture.
Whether you chose a smooth or more rustic apple curd, cook the curd 1-2 minutes longer while stirring frequently.
Turn off the heat, then stir in the butter or coconut oil.
Enjoy right away or let cool before storing in the refrigerator for up to one week.
Serve cold or warm. Enjoy!