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.
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
How to Make It
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.
As one other reviewer said, excellent with a holiday ham. Indulgent, but appreciated by everyone (except the Scrooge who doesn't like "dessert"). Since you are cooking the apples and don't need to worry about discoloration, save yourself time and chop everything in advance, dump the ingredients in a saucepan with the apples, then simply turn on the stove an hour before serving dinner.
The best recipe. My kid wanted boston market apples which are terrible for you so i went to my favorite healthy website and found this. He said it was better and it's now going to be a staple at the holiday dinner table. So delicious!!!
Delicious! Although I am admittedly biased since apples and cinnamon are among two of my favorite tastes in the world. I especially liked pairing this with a savory entree, taking it away from a more cliched application in a dessert. I did simmer the apples a full 45 minutes, and found them to be perfect.
We loved these apples with our ham on for this Christmas. I only made half of it, and will need to make more to enjoy with the leftover ham! I used water for the apple juice, and I didn't cook it for 45 minuets, because they would have been too mushy.
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