Skillet Apple-Cranberry Sauce with Pistachios
- Photos (1)
1 tablespoon butter
4 large apples, peeled, cored and cut into Ĺ-inch wedges
2 tablespoons cider vinegar
1⁄3 cup water
2 tablespoons brown sugar
Ĺ teaspoon cinnamon
ľ teaspoon ground cardamom
1 cup dried cranberries
ľ cup crushed toasted pistachios
In a large skillet over medium-high, melt the butter. Add the apples and cook until lightly browned on all sides, 5 to 7 minutes. Add the vinegar, water, brown sugar, cinnamon, cardamom and cranberries. Stir well and bring to a simmer. Cook until the liquid is thick and syrupy, 2 to 3 minutes.
Spoon the apple-cranberry sauce into a serving bowl, then top with the pistachios. Serve warm or at room temperature.
Nutrition values per serving: 200 calories, 5 g fat (1.5 g saturated), 42 g carbohydrate, 4 g fiber, 33 g sugar, 2 g protein, 5 mg cholesterol, 0 sodium.
J.M. Hirsch, The Associated Press
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close