Skillet Apple-Cranberry Sauce with Pistachios

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.

Serves six.

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