Makes 4 servings
|2||Granny Smith apples, peeled, halved and cored|
|1||cup cranberry apple juice|
|1/4||cup red wine or cranberry apple juice|
|1||to 2 tablespoons packed dark brown sugar|
|1||tablespoon water or cranberry apple juice|
|Whipped cream (optional)|
- 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.
- 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.
- 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.
- 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.
|Serving Size:||1/2 apple plus 2 tablespoons sauce|
|Calories from Fat||2 %|
|Total Fat||< 1 g|
|Saturated Fat||<1 g|
Check out more recipes for Fruit Desserts