Cinnamon Stewed Apples

Karry Hosford

A terrific companion for ham or pork, this cinnamon stewed apples recipe can be doubled easily and will keep in the refrigerator for about a week. The sauce is somewhat thin just after cooking, but it will thicken upon standing.

Yield: 2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 3%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 31.3g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 42mg
  • Calcium: 19mg

Ingredients

  • 6 cups chopped peeled Granny Smith apple (about 2 pounds)
  • 1/2 cup packed brown sugar
  • 1/4 cup apple juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Preparation

  1. Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.
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