Cinnamon Raisin Topping

Yield:  24, 1/3 Cup Servings

Ingredients

16 oz.   Golden raisin juice paste

2 ½ cup   Apple juice, canned or bottled, unsweetened,
without vitamin C

3 cup   Applesauce, canned, unsweetened, without salt

2 tsp. Cinnamon, ground

1 Tbsp. + 1 tsp.   Vanilla extract

1/8 tsp.   Cloves, ground

4 oz.   Raisin juice concentrate

¼ tsp.   Salt, kosher, coarse

3 Tbsp.   Lemon juice, canned or bottled

Method

1. In a saucepan over medium heat, stir golden raisin paste and apple juice together to loosen paste a bit (use an immersion blender to make it easier when producing large batches).

2. After the raisin paste dissolves, stir in the applesauce, cinnamon, vanilla, cloves, raisin juice concentrate, and salt.

3. Turn off the heat and stir in the lemon juice.

4. Cool sauce slightly and puree with an immersion blender until smooth.

5. For CCP: Heat to 125°F or higher. Cool to 41°F or lower within 4 hours. Refrigerate until served.

Source: Jeremy West, Greeley-Evans Weld County School District 6