Apricot Applesauce (Jewish)

• 1/2 cup dried apricot, quartered
• 1 1/3 cups apple juice, unsweetened (or more)
• 1 vanilla bean, split
• 1/2 teaspoon fresh ginger, peeled, minced
• 1 pinch salt
• 6 cups apples, peeled, cored, cut into chunks (about 6 cups of mixed apples like Gala & Braeburn)

1. In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
2. Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
3. The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
4. Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
5. Cover & refrigerate until chilled before serving.

dried apricot, apple juice, vanilla bean, fresh ginger, salt, apples

Taken from www.food.com/recipe/apricot-applesauce-jewish-377614 (may not work)