Spiced Cranberry Apples: A Simple & Festive Fall Dessert

INGREDIENTS

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 2 cinnamon sticks 6 whole cloves 2 cups water 1 tablespoon water or cranberry apple juice 1 teaspoon cornstarch 1/2 teaspoon 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.

This recipe appears in: Fruit Desserts NUTRITIONAL INFORMATION: Serving Size: 1/2 apple plus 2 tablespoons sauce Sodium 4 mg Protein <1 g Fiber 2 g Carbohydrate 25 g Saturated Fat <1 g Total Fat < 1 g Calories from Fat 2 % Calories 110 DIETARY EXCHANGE: Fruit 2