An apple cider reduction and two kinds of apples create layers of flavor in this buttery glazed fruit that is equally good served over waffles, pancakes, or ice cream.
1 cup apple cider
6 tablespoons unsalted butter, divided
3/4 teaspoon ground cinnamon
1 tablespoon brown sugar
3 Granny Smith apples, peeled, cored, and sliced
3 Braeburn apples, unpeeled, if desired, cored, and sliced
1/2 cup granulated sugar
2 cups fresh cranberries
How to Make It
Pour apple cider into a medium skillet. Cook over medium-high heat 14 minutes or until syrupy. Remove from heat, and stir in 2 Tbsp. butter and cinnamon. Set aside.
Melt remaining 1/4 cup butter in a large deep skillet over medium-high heat. Stir in brown sugar. Add apple slices, tossing to coat. Sprinkle apples with granulated sugar, and cook, stirring often, 8 minutes or until apples are mostly tender. Transfer apples to a serving bowl using a slotted spoon.
Add cranberries to buttery drippings in skillet. Cook, stirring constantly, 2 minutes or until cranberries begin to pop. Stir in apple cider reduction, and cook 1 minute. Pour cranberry mixture over apples in serving bowl, and fold in gently. Serve warm.
Make Ahead: You can prepare Cider-Glazed Christmas Fruit up to 1 day ahead. Cover and refrigerate; reheat in microwave until warm.