See Also: Sweet Spiced Cranberried Apples(recipes)
Warm Spiced Apples and Pears(recipes)
Beef with Apples & Sweet Potatoes(recipes)
Orange-Spiced Sweet Potatoes(recipes)
Chunky Sweet Spiced Apple Butter(recipes)
Stacked Kaisers with Sweet Spiced Spread(recipes)
Hot sweet and sour skewered strawberries served with sweet mascarpone(recipes)
Roasted Sweet Potatoes with Cinnamon & Sweet Onions(recipes)
apples(dictionary)
Eating Apples(recipes)

Sweet Spiced Cranberried Apples (recipes)




Yield: Makes 4 servings



Ingredients:



2Granny Smith apples, peeled, halved and cored

1cup cranberry apple juice

1/4cup red wine or cranberry apple juice

1to 2 tablespoons packed dark brown sugar

2cinnamon sticks

6whole cloves

2cups water

1tablespoon water or cranberry apple juice

1teaspoon cornstarch

1/2teaspoon vanilla

Whipped cream (optional)









Preparation:





1.Place a collapsible steamer basket in the bottom of a large saucepan; add 2 cups water to pan. Arrange apples cut-side down on steamer basket. Bring to a boil over high heat; reduce heat, cover tightly and simmer 6 minutes or until just tender. Remove from basket and place, cut-side down, in a 9-inch, deep dish pie pan.2.In a small saucepan, combine cranberry juice, wine, sugar, cinnamon sticks, and cloves. Bring to a boil and continue boiling 5 minutes or until it reduces to about 1/2 cup.3.In a small bowl, combine 1 tablespoon water with the cornstarch and stir until smooth. Add cornstarch mixture to the reduced juice mixture and cook 1 minute or until thickened slightly, stirring frequently.4.Remove from heat, stir in vanilla and pour over apples. Cover with plastic wrap and refrigerate 1 hour to absorb flavors or up to 24 hours. Serve apples with sauce and whipped cream, if desired.









Nutritional Information:







Serving Size: 1/2 apple plus 2 tablespoons sauce







Sodium

4 mg







Protein









Fiber

2 g







Carbohydrate

25 g







Saturated Fat









Total Fat









Calories from Fat

2 %







Calories

110









Dietary Exchange:







Fruit

2