Cider-Glazed Christmas Fruit
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.
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- 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
- 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.
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