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2 pounds Cortland apples, peeled, cored and sliced
3 cups water
1 cinnamon stick
1/3 cup pomegranate or orange juice (optional)
1/3 to 1/2 cup brown sugar (depending on sweetness of apples)
1/2 cup pomegranate seeds (optional)
1 to 2 tablespoons lemon juice (optional)
1 teaspoon ground cinnamon (optional)
Instructions
3 cups water
1 cinnamon stick
1/3 cup pomegranate or orange juice (optional)
1/3 to 1/2 cup brown sugar (depending on sweetness of apples)
1/2 cup pomegranate seeds (optional)
1 to 2 tablespoons lemon juice (optional)
1 teaspoon ground cinnamon (optional)
1. Place apples in a medium saucepan. Add water and cinnamon stick. Cook over medium heat about 20 minutes or until apples are soft. Add more water during cooking if apples are not covered. Drain well and remove cinnamon stick.
2. Mash apples with a potato masher until chunky. If too thick, stir in about 1/3 cup pomegranate juice.
3. Stir in brown sugar. Add pomegranate seeds, lemon juice and ground cinnamon if using. Makes 2 1/2 cups.
Recipe by Mary Carter
Nutritional Information
2. Mash apples with a potato masher until chunky. If too thick, stir in about 1/3 cup pomegranate juice.
3. Stir in brown sugar. Add pomegranate seeds, lemon juice and ground cinnamon if using. Makes 2 1/2 cups.
Recipe by Mary Carter
Per (1/2-cup) serving: 180 calories, 0.5g fat, 1g prot., 47g carbs., 4g fiber, 2mg sodium.
