Skillet Apple-Cranberry Sauce with Pistachios
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1 tablespoon butter
4 large apples, peeled, cored and cut into ½-inch wedges
2 tablespoons cider vinegar
1⁄3 cup water
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon ground cardamom
1 cup dried cranberries
¼ 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
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